Leafy Green Quiche
Tips
Perfect for meal prep for singles or couples – make the entire recipe (but don’t add the baby spinach until serving), leave to cool and divide into portion sized fridge safe bowls (that seal tightly). If stored correctly it will last in the fridge for 3 days or freeze in portions.
Spring onion is an excellent alternative to onion – use ½ a cup chopped spring onions and cook for 2 minutes before adding the garlic and finishing off the recipe as per listed.
Skip the crust and bake the spinach and custard in an ovenproof dish that has been sprayed with cooking spray (or use a muffin tin, which is a great way to portion out the meal for single-serving).
Kale gets a delicious makeover in this take on the famous and well-loved spanakopita. Get your greens in and enjoy every second of it.
Feeds
6Person
Preparation time
65Min.
easy
Ingredients
- 5 sheet of filo dough or 400 g (1 roll puff pastry
- 30 ml (¼ cup) olive oil (or any vegetable oil)
- 30 ml (2 Tbsp) sesame seeds for sprinkling or
- 125 ml (½ cup) chopped walnuts
- For the Filling
- 30 ml (2 Tbsp) olive oil (or any vegetable oil)
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 300 g finely chopped kale and beetroot leaves (pumpkin leaves are also a welcome substitute)
- 15 ml (1 Tbsp) finely chopped dill (optional)
- For the Custard
- 1 packet Knorr 3 Cheese Sauce
- 3 eggs
- 250 ml (1 cup) milk
- 1 ml or pinch of pepper to taste
- 100 g crumbled feta or grated cheddar *optional
Preparation method
Nutrition
- Vegetarian
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