Spinach and Feta Flan with Quinoa Pastry
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
Pastry
- 100g Quinoa
- Pinch of ground black pepper
- 1 large egg, beaten
- Cooking spray
- 1 Vegetable stock cube/pot
- 100ml boiled water
- A small handful of bread crumbs
Filling
- 100g Quinoa
- Pinch of ground black pepper
- 1 large egg, beaten
- Cooking spray
- 1 Vegetable stock cube/pot
- 100ml boiled water
- A small handful of bread crumbs
- 1 teaspoon Olive oil
- 1 red onion, thinly sliced
- 160g bag baby spinach
- 60ml semi-skimmed milk
- 4 large eggs
- 2 large egg whites (lightly beaten)
- 100g feta cheese, crumbled
- Salt and Pepper to season
Method
step 1
For the Pastry, preheat oven to 180 fan. Spray a 9 inch non stick pie or flan dish with oil. A loose base flan dish is best.step 2
Dissolve the stock cube in the boiled water and then add to the quinoa in a saucepan. Cook for approx 20 minutes or until most of the water has evaporated. Cool. Add the pepper, breadcrumbs and egg, stirring well. Press mixture into bottom and up sides of the flan dish. Bake at 180 for 20 minutes. Cool.step 3
For the filling, heat a nonstick chefs pan over medium heat. Add oil and sliced onion, gently fry for 3 minutes. Add the spinach and gently fry for a further 3 minutes. Remove from heat and cool.step 4
Lightly beat the eggs in a bowl and fold into the whisked egg whites. Add the milk, feta and seasoning. Place the spinach and onion mixture into the pastry case and then pour the egg mixture over the spinach. Bake at 180 fan for 30 minutes or until nicely golden. Let stand 5 minutes and cut into 4 servings. Very nice with a Greek salad.
