Prep time 25 min
Cook time 50 min
Serves 6
Nutritional information per serving
Weight 6 g
Calories 528 cal
Total Fat 34.2 g
Saturated Fat 21 g
Carbs 34.7 g
Sugars 8.7 g
Sodium 727 mg
Fibre 2.8 g
Protein 19 g


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  1. preheat oven to 200°c/180°c fan forced. grease a 23cm quiche pan.
  2. sift flour into a medium bowl; rub in butter until mixture resembles breadcrumbs; add egg yolk and sufficient water to make a firm dough. knead lightly. roll out dough to fit prepared quiche pan; refrigerate 20 minutes.
  3. bake pastry blind by placing a sheet of baking paper over pastry; sprinkle with uncooked rice; bake for 10 minutes; remove rice and paper and cook a further 10 minutes or until golden.
  4. meanwhile, melt butter in a medium frying pan over medium heat; add onion and cook for 2 minutes; add spinach, cook 2 minutes or until heated through. cool slightly. spoon into pastry base, then crumble over the cheese.
  5. whisk together eggs and CARNATION light & creamy cooking milk; pour over spinach. bake for 30-40 minutes until golden and firm. serve warm or cold.

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