WATCH: How to make McCain Creamed Spinach, tomato and feta crustless quiche

6 servings Prep: 10 mins, Cooking: 50 mins
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Brunch, lunch or dinner done deliciously well with McCain Creamed Spinach.

By Bianca Jones December 08 2020
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Ingredients (16)

2 tbsp olive oil
1 cup mixed baby Roma tomatoes — or cherry tomatoes
3 sprigs fresh thyme
1 small red onion — sliced
2 garlic cloves — minced
400 g McCain Creamed Spinach
1/2 cup fresh basil leaves — chopped
1/2 cup feta cheese — crumbled
1/2 cup chunky cottage cheese
2 cup cheddar cheese — grated
6 large eggs
1/4 cup full cream milk
1/4 cup plain yoghurt
1/4 tsp salt
1/4 tsp black pepper
butter — or non-stick spray, to grease
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Preheat oven to 180°C and lightly grease a 23cm deep baking dish.

Roast the tomatoes whole with 1 tbsp of olive oil, thyme sprigs and a pinch of salt in a small baking tray for about 5–7 minutes, just until soft.

Heat 1 tbsp olive oil in a large skillet over medium high heat. Add in onion and sauté until soft. Add in garlic, cook for a minute or so and then remove from the heat.

In a mixing bowl, whisk together eggs, milk, yoghurt, salt, and pepper. Stir in the sautéed onions and garlic, roasted tomatoes, basil, feta, chunky cottage cheese and cheddar cheese.

Add the frozen McCain Creamed Spinach to the greased baking dish followed by the egg mixture.

Bake for 35–40 minutes, or until eggs are set. Let cool 10 minutes before slicing and serving.

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