Low carb crustless spinach and smoked trout tartlets
|1||fresh chillies — 573|
|4||spring onions — chopped|
|200 g||spinach — roughly chopped|
|100 g||smoked trout — roughly chopped|
|1/2 cup||cheddar cheese — grated|
|1/2 cup||feta cheese — crumbled|
|1||fresh basil — chopped|
|black pepper — freshly ground|
|1 tsp||Dijon mustard|
Preheat the oven to 180 °C and grease a medium-sized pie dish (approximately 20 cm wide).
Heat the olive oil in a frying pan over medium heat and fry the spring onions for 4–5 minutes, or until they have softened. Add the spinach and stir until it has wilted.
Remove the pan from the heat and add the remaining filling ingredients and stir gently to combine.
If using a pie dish, add this mixture to the pie dish, spreading evenly, and sprinkle over the grated cheese. [You would have added this already – see above]
Whisk the eggs and milk together. Whisk in the pepper and mustard and pour the egg mixture over the filling.
Bake for 25–30 minutes, or until set and lightly golden.