Em’s Vegetarian Quiche

It’s been a flat out couple of weeks. We’ve been back to Sydney a few times, driven to Byron Bay for a friend’s wedding, and slowly trying to unpack after moving!

If you’re looking for a quick vegetarian dinner, this recipe is perfect. I like it because it’s the kind of recipe you can make with what’s sitting around in the house. I often buy the pre-sealed packets of Danish feta from Aldi, and with a jar of semi-sun dried tomatoes in the fridge, it’s super easy.

This quiche is one of the first recipes that I cooked when I moved out of home. I got this from Emily, one of my closest friends, who made it when I came over for lunch one day. It is deceptively simple, but amazingly tasty.

Give it a shot!

Em’s Vegetarian Quiche

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You can substitute a packet of shredded frozen spinach for the baby spinach. Just make sure to defrost first, and squeeze well to drain out any excess liquid, otherwise you’ll end up with a soggy quiche!

Ingredients

  • 6 eggs
  • 1 can light evaporated milk
  • 100g semi-sun dried tomatoes, oil drained
  • 1 block Danish fetta (200g) cut into cubes
  • 1 bag baby spinach leaves (150g)

Directions

  1. Preheat oven to 180 degrees.
  2. Lightly beat the eggs, and mix in the evaporated milk.
  3. Pour this mixture into a pie dish, add in spinach leaves, making sure they are submerged.
  4. Then add semi sun dried tomatoes, and cubed Danish feta, evenly spread.
  5. Cook in the oven for 45 minutes.

Recipe Source: from my good friend Emily

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