Spinach, feta and sundried tomatoes sing in this gluten free quiche that’s perfect for picnics and lunchboxes. Feel free to swap out the toppings for other vegetables.

Makes 1 25cm x 30cm tray

Ingredients

1 pre-cooked gluten-free savoury pastry case

1 onion, chopped

2 handfuls of baby spinach leaves

2 tablespoons sundried tomato, chopped

100g danish feta, diced

5 eggs

1 tablespoon sundried tomato pesto

½ cup cream

¼ cup milk

¼ teaspoon nutmeg

½ cup freshly grated parmesan cheese

¼ teaspoon cracked pepper

Method

Preheat oven to 180 degrees Celsius / 160 degrees Celsius fan forced.

Brush the precooked pastry case with some egg white.

Fry onion in a little oil until cooked, then scatter over base of pastry case, followed by the spinach leaves, sundried tomato and diced feta.

In a bowl, whisk together eggs, pesto, cream, milk and nutmeg. Pour into pastry case. Sprinkle over the parmesan cheese and cracked pepper.

Bake for 45 minutes or until the middle is firm. Allow 10 minutes before cutting into squares to serve.

Child Friendly Option

For a simple child friendly version, leave out the onion, spinach, sundried tomato and cracked pepper, replacing it with 2 cups of grated cheddar cheese. May cook in less time so check from 35 minutes.

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