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Es’s Tuna and Spinach Quiche

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1 Roll store bought puff pastry
500g frozen spinach, defrost and squeeze dry from all liquid.
3 tins tuna, drain from oil or water
160ml cream
6 eggs
8 spring onions chopped finely
1 orange peper, chopped
1 cup of grated cheese
1 heaped teaspoon of garlic
Spices and you prefer
Top with ground black pepper
± 75g Cubed fetta cheese

Spray dish with bake spray and line with pastry.
Squeeze out all liquid from the spinach, it has to be super dry, or your quiche will be soggy.
** A neat trick – place spinach in a clean kitchen dish towel, and squeeze out all the water. You will get way more liquid out as any other way.
Mix all the ingredients and spoon on the pastry.
Sprinkle with cubed fetta cheese and ground black pepper.
Freeze and use as needed.
Defrost before baking
Bake for ±1hr, or till done and it has a nice golden color at 350F

Prepared, tried and tested by: Esme Slabbert

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