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Crustless Spinach and Feta Quiche
Skipping the pastry means the custard does all the work, thickened lightly with flour so it still sets firm around the spinach and feta. Pouring it in two layers, with the filling sandwiched between, keeps the greens from floating to the top as the quiche bakes.
- Total time
- 65 min
- Prep
- 20 min
- Cook
- 45 min
Ingredients
Method
Heat the oven to 210 °C (410 °F), conventional setting.
Generously butter the round Tupperware Voilà dish with the soft butter and dust with the 2 tsp of flour.
Whisk the milk, cream, eggs, 125 g of flour, salt, pepper and nutmeg (if using) in the Tupperware Speedy Chef until smooth.
Pour half the mixture into the dish.
Spread the baby spinach evenly over it, then scatter the crumbled feta on top.
Pour the rest of the egg mixture over the spinach and feta, making sure it's well covered. Press down gently with the back of a spoon to settle everything.
Set the dish low in the preheated oven and bake for about 45 minutes, or until the quiche is set in the centre and lightly golden on top. To check, insert the tip of a knife or a skewer into the centre; it should come out clean.
Let the quiche cool for a few minutes before slicing and serving.
Serve from the dish or turn it out, whichever you prefer. It's just as good warm or at room temperature.
