Spinach and Feta Quiche

This Spinach and Feta Quiche is a great vegetarian addition to any party food platter.
Serves: 6
  • 1 tsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 400g fresh spinach, washed
  • 1 large egg
  • 170g Carnation Evaporated Milk
  • 100g feta cheese, crumbled
  • 1 baked pastry case (200g)
  • Serve with marinated aubergine salad
  • 2 aubergine
  • 250g cherry tomatoes
  • 30ml balsamic vinegar
  • Garlic
  • Black pepper
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins PT10M

    Cook time
    40 mins PT40M

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Each serving typically contains

  • Energy 1279kJ 306kcal 15%
  • Fat 15.9g 23%
  • Saturates 7.0g 35%
  • Sugars 13.0g 14%
  • Salt 0.83g 14%

of an adult's Reference Intake (RI)*
Energy per 100g: 497kJ/119kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat oven to 180C (160C with fan) gas mark 3.
  2. Place the spinach into a large sauce pan with 50 ml of water. Cover with a lid and allow to steam on a high heat for 5 minutes till wilted. Remove from heat and strain off excess water.
  3. Heat the oil in a large non-stick frying pan. Add the onions and garlic and fry until light golden.
  4. Crack the eggs into a bowl and pour in the Carnation Evaporated Milk then whisk together. Crumble the feta into the liquid mixture and add the spinach and onions. Mix well and pour into the pastry.
  5. Bake for 20 minutes till golden and cooked through.

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