Mediterranean Quiche
Mediterranean Quiche
This wholesome gluten-free Mediterranean quiche makes a delicious protein-packed dinner. Eggs provide high-quality protein, vitamin B12, choline and selenium, which support brain function, energy production and muscle health. Tomatoes are rich in vitamin C, potassium and the antioxidant lycopene, which supports heart health and helps protect cells from oxidative stress.
Servings
8
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 1 sheet gluten-free shortcrust pastry, thaw if frozen
- 2 tbsp cold-pressed olive oil
- 4 cups roughly chopped English spinach
- 6 eggs, lightly beaten
- ½ cup Greek yoghurt
- 1 cup milk of choice
- 10g finely grated parmesan
- Sea salt & pepper, to taste
- ¼ cup sun-dried tomatoes
- ¼ cup pesto
- Handful goat’s cheese or feta cubes
- Handful toasted pine nuts
- Handful cherry tomatoes, halved for topping, optional
Method
- Preheat the oven to 180°C fan-forced. Lightly grease a 23cm x 5cm deep tart tin and line the bottom with baking paper.
- Line the tin with the gluten-free pastry sheet, gently pressing it into the base and sides. Trim any excess pastry.
- Line the pastry with baking paper and fill with baking weights or uncooked rice. Bake for 20 mins. Remove the paper and weights and return to the oven for 5–10 mins, until the pastry is lightly golden.
- Pan-fry half the spinach in a pan over medium heat with a little olive oil. Cook until wilted. Remove and set aside to cool. Then repeat with other half of spinach. Use your hands to squeeze out excess water from spinach.
- To prepare the filling, whisk eggs, yoghurt, milk, parmesan, sea salt and pepper.
- Assemble the quiche by spreading half the spinach and sundried tomatoes over the pastry.
- Pour over the egg mixture. Layer remaining spinach and tomatoes, and top with spoonfuls of pesto, goat’s cheese or feta, pine nuts, and halved cherry tomatoes if using.
- Bake for 30–40 mins until golden and set, with a slight wobble in the centre. Allow to cool for 15 mins before taking out of the tin.
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