Spinach and Feta Crust-less Quiche

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.

Ha!

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.

Spinach pic thanks to Karen Arnold on publicdomain pics.