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Es’s Tuna and Spinach Quiche

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TRH Es's Tuna Dish

Ingredients:
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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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

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My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

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