Today I'd like to share a recipe for savoury mini-quiche with feta, spinach and egg.
Pastry comes out crispy, while spinach filling is creamy, with a tangible nutmeg note. Add in sharp flavour of feta cheese and perfectly baked egg. Recipe uses frozen spinach, but you may use fresh if you prefer - just remember to blanch it first.
You'll find the list of ingredients, method and approximate nutritional value below.
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Ingredients
- 250 g frozen spinach
- 125 g feta cheese
- 1 tbsp (~70 g) mascarpone cheese
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 5 sheets (120 g) filo pastry
- 100 g unsalted butter
- 4 eggs
Method
- Defrost spinach thoroughly, squeeze excess water out and chop finely. Transfer spinach into a bowl and add 2 heaped tbsp mascarpone cheese and finely cubed feta cheese. Add 1/2 tsp nutmeg and mix until ingredients are fully combined. Season to taste with salt and pepper.
- Prepare the filo pastry crusts. Place a sheet of filo pastry on top of a baking tray lined with baking paper and grease it generously with melted butter. Place another sheet on top and repeat until you use up all the sheets.
- Divide the sheets into 4 equal parts.
- Place the filling in the middle of each quiche, leaving clean edges around 2 cm wide.
- Smear the edges generously with melted butter. Fold in the edges to create sides around the spinach filling, about 2 cm high.
- Make a well in each quiche.
- Bake the quiches in a conventional oven preheated to 200 deg C for around 8 minutes.
- Take quiches out of the oven and break an egg into each well.
- Return quiches to the oven for 8-10 minutes - until eggs are baked. If you prefer a runny yolk, take them out after 7-8 minutes.
- Set quiches aside for 5 minutes to cool slightly and season to taste with salt and pepper.
- Enjoy!
Approximate nutritional value
Serving (recipe makes 4 servings)
- 528 kcal
- Carbs: 21 g
- Fat: 42 g
- Protein: 18 g
- Fibre: 2 g
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