Spinach & Basil Quiche
Spinach and basil are always a good combination in my view but the addition of coconut milk gives a creamy, nutty taste that really makes this quiche special.
Yield: 1 Ready in 1 hours
1 people trying soon
|400 gramsBaby spinach; shredded|
|1 bunchBasil; shredded|
|100 1/14 gramsParmesan cheese; grated|
|49 9/10 gramsCheddar cheese; grated|
|200 mililitersCoconut milk|
|2 mediumOnions; diced|
|2 clovesGarlic; crushed|
|1 teaspoonNutmeg; grated|
|Extra virgin olive oil; as required|
|Black Pepper; freshly ground|
|1 quantityShortcrust pastry|
Spinach & Basil Quiche Preparation
Line a quiche tin with the shortcrust pastry and pre-bake.
Gently saute the diced onion with the garlic in olive oil. When transparent, add the shredded spinach, shredded basil, grated nutmeg, salt and pepper. Combine over a medium heat until wilted. Remove to a bowl and cool. Add the cheeses, coconut milk, eggs and combine well.
Adjust seasoning as necessary.
Fill the pre-baked pastry case with the spinach mix and bake at 180?C until just firm to touch.
Use cream instead of coconut milk.
Use a herb pastry.
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