Spinach And Parmesan Crustless Quiche

• servings: 4
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 eggs

300ml semi-skimmed milk

200g spinach

1 small red onion, finely chopped

1 tsp olive oil

2 tbsp plain flour

½ tsp chilli flakes (optional)

50g Parmesan, grated

Directions

Preheat the oven to 220C/200C fan/gas mark 7 and line a deep tin (approximately 20cm x 15cm, or similar) with one piece of baking parchment, making sure it comes up higher than the top of the tin so you can lift the quiche out after cooking.

Whisk together 4 eggs and 300ml semi-skimmed milk in a jug.

Wilt 200g spinach on a low heat in a large frying pan and place in a bowl.

Remove any excess water by squeezing with some kitchen roll – it needs to be as dry as possible.

In the same pan, fry 1 small red onion, finely chopped for a couple of minutes in 1 tsp olive oil.

Sprinkle the 2 tbsp plain flour over the onion to coat and then add to the bowl with the spinach.

Pour the egg mix into the bowl and add ½ tsp chilli flakes, if using.

Season well with salt and pepper and stir everything together.

Pour the mixture into the prepared tin, top with 50g grated Parmesan cheese and bake for 25 minutes, until golden.

Leave to cool slightly then lift out of the tin in one piece. Cut into quarters and serve.

Notes

PREP TIME: 10 mins

COOKING TIME: 30 mins

Sam Rice