I’m writing this in the middle of a heat wave. In Scotland. Yup, you read that right. For the last ten days, the BBC weather forecast has looked topsy-turvy with the western upper half of the island illustrated with suns, while the eastern section down below shivers in wind and rain.
Heat waves don’t go along with cooking, unless it’s barbecue. Most barbecue foods lend themselves well to a low-carb diet, but if you’re bored of burgers, a crust-less quiche is a delicious alternative.
I don’t bother with fresh spinach these days. Frozen spinach is much cheaper and easier to use. It’s already shrunk down so you don’t have to battle with an over-flowing pan as you try to get it to wilt.
Allow roughly 4g of carbs per serving.
This goes well with a sliced tomato salad. Slice tomatoes finely and dress with shredded basil, some olive oil, salt and balsamic vinegar.
For the carb-eaters, serve with a baked potato or some crusty bread.
Crust-less Spinach and Feta Quiche
- 300g frozen spinach, defrosted
- 150g feta cheese, crumbled
- 8 large eggs
- 1 tsp garlic powder
- 2 tbsp double cream
- 4 spring onions, chopped
- 1/2 tsp salt
- Freshly ground black pepper
- Preheat your oven to 170 degrees C. Lightly butter a Pyrex or equivalent dish.
- Spread the spinach evenly over the bottom of the dish. Mix the eggs, crumbled feta, salt, pepper, garlic powder and double cream together.
- Pour over the top of the spinach and sprinkle with the chopped spring onions, along with a little extra black pepper.
- Cover with foil and bake for 20 minutes. Take the foil off and bake for another 10 minutes to brown the top.
Spinach pic thanks to Karen Arnold on publicdomain pics.