Served hot from the oven for dinner, or cold for lunch, this creamy slice is a winner at any time of day.
Good Taste - November 2009, Page 63
Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest. Bake for 15 minutes.
Heat oil in a medium non-stick frying pan over medium heat. Cook the leek and garlic, stirring, for 2 minutes or until the leek is soft. Spread over the pastry base.
Cook the spinach in the frying pan over medium heat for 1 minute or until just wilted. Transfer to a plate lined with paper towel. Squeeze excess liquid from spinach. Arrange the spinach over the leek. Top with the feta and tomato.
Whisk the egg, cream and parmesan in a large jug. Pour over the spinach mixture. Bake for 35 minutes or until firm.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 6 | ||
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Calories: 127 | ||
Calories from Fat: 64 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 109.4mg | 34 % | |
Sodium 295.3mg | 10 % | |
Potassium 631.7mg | 17 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 6.5g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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