Advertisement

Correction for the spinach and feta quiche recipe

On Monday, November 12, in our article on crustless quiches, we left out the eggs in a recipe. We apologise for any inconvenience. Here is the correct recipe:

Makes 12-14

Crustless spinach and feta quichesPicture: Chris Collingridge112. Credit: INLSA

60g butter

1 onion, chopped

250ml grated baby marrow

5ml chopped garlic

200g spinach, blanched and chopped

60ml flour

400g can of evaporated milk

4 eggs, beaten

60ml chopped sun-dried tomatoes

125g feta cheese, crumbled

250ml grated cheddar cheese

salt and pepper

Heat the butter and fry the onion, baby marrow and garlic until soft. Stir in the spinach and cook for a minute. Stir in the flour and cook for another minute. Gradually stir in the evaporated milk.

Remove from the heat and add the eggs, sun-dried tomatoes, cheeses and seasoning. Spoon the mixture into well-greased muffin cups and bake at 180°C for 20-30 minutes until golden brown and set.

Remove and serve warm.

SHOW ALL
Advertisement