Best Ever Spinach Quiche

Oh my, is it June yet..?!
Where has the year gone? I turn a whopping age on Sat and it still feels a bit unreal… I just can’t cope with the fact that half the year’s gone already, I still feel as if I’m busy settling into the new year, preparing for the year ahead, meanwhile it’s halfway gone!

Anyways, moving along…

I made this fab quiche that is totally ‘good’ in every sense of the word. It’s carb-free and high fat, packed with healthy spinach.
And no, there are no ‘fillers’. I can’t stand it when you have quiche {not at my house!} and you can just taste that it’s been bulked up with flour inside the quiche.

So here’s my recipe for the ultimate spinach and feta quiche – Banting-style of course:

You will need:
200g of spinach, chopped and ready to use
1 onion, diced
100g butter
Olive oil
Nutmeg
1 cup cream
6 eggs
100g mozzarella cheese, grated
1 round of full-fat feta cheese
1/3 tub of cream cheese {Philadelphia or Lancewood}
Pink salt
Black pepper

Start by sautéing the onion in a bit of olive oil until soft, then add the spinach and wilt it down slightly. You don’t want it to be cooked dead…
Add the butter, a pinch of nutmeg and the cream.
Season to taste with pink salt and freshly ground black pepper.
Let this cool.
In the meantime, line an oven dish with baking paper and pre-heat the oven to 180C.
In a separate bowl, whisk the eggs and add the mozzarella cheese and crumble in the feta. Mix in the spinach mixture.
Now spoon half the mixture into the baking dish. Add dollops of cream cheese evenly all over and then cover with the rest of the mixture – the cream cheese should be like a hidden centre of creaminess.
Bake for 30minutes until it is set and golden brown.

This is perfect for lunch, served with some wild rocket or other mixed lettuce and herbs, perfect to pack for a picnic, or even just a light supper.
Ok, let’s face it, you could easily have this for breakfast too – so it really is the perfect breakfast / lunch / dinner dish!

Enjoy! X

20140603-210452.jpg

20140603-210722.jpg

20140603-210746.jpg

Veggie Fridge Raid!

I must confess to shopping blindly last week… I usually plan my week’s menu ahead and then shop accordingly – so I don’t waste anything and I don’t have to spend hours trying to figure out what to cook for dinner.

Yesterday, as I was cleaning out the fridge, I realised I had heaps of veggies that I need to use before my weekly shop. Also, I had some uncooked patties that I had to use.

So – here it is, my ratatouille stacks (using pattipans instead of zucchini):

Layer spinach & mushrooms, hamburger patties (or a steak!), ratatouille and top with roasted tomatoes on the vine.

Spinach & mushrooms:

10 large spinach leaves

5 mushrooms

2 tbs butter

2 tbs cream

white pepper

Heat butter in a pan and sauté mushrooms. Add spinach, wilt it down slightly (don’t let it get soggy, you still want some crunch to it) and then add cream and pepper. Set aside.

Ratatouille:

1/2 an onion

6 pattipans, diced

1 large aubergine, diced

2 large red tomatoes, diced

Olive oil

Salt

Peppadew spice

Start off by sautéing the onions in olive oil, add aubergine. Next, once those two have softened a bit, add pattipans and more olive oil. Add tomatoes, season with salt and peppadew spice, add another glug of olive oil, reduce heat and just let it simmer away until you’re happy that all the flavours have mingled nicely and everything is cooked.

Roasted vine tomatoes:

Place a vine of tomatoes in an oven roasting dish, sprinkle with olive oil & ground sea salt and bake at 180C for 15 minutes. After 15 minutes, grill for 5 minutes in the oven.

Once everything is ready – remember to grill those patties! – assemble and enjoy!

X

Ratatouille stacks image