Ingredients

The following ingredients have 1 Servings
  • low calorie cooking spray
  • 600 g ( 1.3 pounds) baby spinach (roughly chopped)
  • 8 spring onions (scallions) (, finely diced)
  • 2 small leeks (white parts only) (, finely diced)
  • 1 tsp garlic granules
  • 1 tsp mixed Italian herbs
  • 1/4 tsp salt
  • 5 tbsp fresh dill (chopped (reserve 1-2 sprigs for decoration))
  • 3 tbsp parsley (chopped)
  • 240 g (1 ½ cups) vegetarian feta cheese (, crumbled )
  • 7 medium eggs
  • 2 tbsp grated Parmesan (optional )

Instruction

  • Preheat the oven to 180°C (350°F) and spray an 8 inch pie dish with low calorie cooking spray such as Fry Light.
  • Mist a frying pan with low calorie cooking spray and sauté spinach until it wilts. Transfer to a colander and squeeze excess moisture. Set aside.
  • Spray the pan (no need to clean) with more cooking spray and sauté the leeks and spring onions for 5-7 minutes, stirring, until softened. Add the salt and seasonings halfway through.
  • Add the fresh herbs and feta cheese and stir to combine. Leave to cool.
  • Beat the eggs lightly in a bowl then stir in the cooled spinach mixture until combined.
  • Transfer to the prepared dish. Sprinkle with the Parmesan and decorate with a couple sprigs dill if you like.
  • Bake for 40 minutes or until the quiche has set.
  • Leave to cool for 5 minutes then slice and serve warm with a green salad for lunch or on its own for breakfast.