Feta, leek and spinach mini quiche
Servings
8mini quiches
Servings
8mini quiches
Ingredients
  • 1 leek
  • 1teaspoon olive oil
  • 80grams chopped spinachapprox. 2 cups when chopped
  • 5 eggs
  • 2tablespoons thickened cream
  • 80grams feta
  • Pinch of salt and pepper
  • Olive oil spray
Instructions
  1. Preheat oven to 180C.
  2. Cut off roots and dark green section of the leek and discard. Slice lengthways and clean any visible dirt from the leek then make crosswise cuts across remaining leek.
  3. Heat oil in fry pan then add leek. Saute over low heat for 8 to 10 minutes until soft.
  4. Add spinach and feta and cook until the spinach is wilted, then set aside.
  5. Beat eggs, cream, salt and pepper until well combined.
  6. Fold in leek and spinach mix.
  7. Lightly grease silicone muffin moulds with olive oil spray.
  8. Fill the moulds with mixture until three quarters full.
  9. Cook in oven for approximately 20 minutes or until cooked through.
  10. Remove from oven and allow to cool for 10 minutes in the tray before inverting onto a wire rack to cool completely.
  11. Store in an airtight container in the fridge for up to 2 days.
Recipe Notes

115 calories per serve

Print Recipe
 Feta, leek and spinach mini quiche
Feta, leek and spinach mini quiche
Votes: 9
Rating: 2
You:
Rate this recipe!
Course Main Dish
Servings
mini quiches
Ingredients
  • 1 leek
  • 1 teaspoon olive oil
  • 80 grams chopped spinach approx. 2 cups when chopped
  • 5 eggs
  • 2 tablespoons thickened cream
  • 80 grams feta
  • Pinch of salt and pepper
  • Olive oil spray
Course Main Dish
Servings
mini quiches
Ingredients
  • 1 leek
  • 1 teaspoon olive oil
  • 80 grams chopped spinach approx. 2 cups when chopped
  • 5 eggs
  • 2 tablespoons thickened cream
  • 80 grams feta
  • Pinch of salt and pepper
  • Olive oil spray
Feta, leek and spinach mini quiche
Votes: 9
Rating: 2
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C.
  2. Cut off roots and dark green section of the leek and discard. Slice lengthways and clean any visible dirt from the leek then make crosswise cuts across remaining leek.
  3. Heat oil in fry pan then add leek. Saute over low heat for 8 to 10 minutes until soft.
  4. Add spinach and feta and cook until the spinach is wilted, then set aside.
  5. Beat eggs, cream, salt and pepper until well combined.
  6. Fold in leek and spinach mix.
  7. Lightly grease silicone muffin moulds with olive oil spray.
  8. Fill the moulds with mixture until three quarters full.
  9. Cook in oven for approximately 20 minutes or until cooked through.
  10. Remove from oven and allow to cool for 10 minutes in the tray before inverting onto a wire rack to cool completely.
  11. Store in an airtight container in the fridge for up to 2 days.
Recipe Notes

115 calories per serve