Crustless spinach, rice and feta quiche
This delicious quiche recipe is ideal to serve as a light lunch or part of a buffet spread.
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Loading... Ingredients
125 ml (½ cup) Spekko Long Grain Parboiled Rice
500 g spinach, stems removed
30 ml (2 tbsp) butter
1 onion, finely chopped
5 ml (1 tsp) ground nutmeg
1-2 slices feta cheese, crumbled
250 ml (1 cup) cream
100 ml milk
3 eggs
salt and freshly ground black pepper to taste
Method
1.Preheat oven to 180 °C and grease a large quiche tin or pie dish.
2.Cook Spekko Long Grain Rice according to the instructions on the pack until tender. Drain well.
3.Blanch spinach in a little water, over a medium heat in a pot until just tender. Rinse under cold water and squeeze out any excess liquid. Chop spinach in bite-sized pieces.
4.Melt butter in frying pan and sauté onion until golden brown. Add to spinach, with nutmeg, salt and pepper to taste.
5.Add feta to spinach mixture and stir rice in. Spoon filling in to greased tin or dish.
6.Whisk cream, milk and eggs together and season to taste. Pour custard mixture over the filling, until the dish is just full. Bake quiche for 30-40 minutes or until custard has set. Allow to cool slightly and serve hot or at room temperature with a salad.