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Ingredients
2 tbsp pine nuts 2 tsp olive oil 1 onion, chopped finely 100 g baby spinach 100 g smoked ham, coarsely chopped 1 cup cheddar cheese, grated 4 eggs, beaten 2/3 cup self raising flour 1 cup milk 100 ml Cranberry Cinnamon Jam
Instructions
- Preheat oven to 180°C.
- Place the pine nuts in a non-stick pan on a medium heat and brown—transfer to a small bowl. Heat the oil in the same pan—add the onion and cook until translucent.
- Reserve 1/2 cups spinach. Add remaining spinach to the pan and cook, stir continuously until wilted. Remove from the heat.
- Sprinkle ham and cheddar into the mixture.
- Combine the eggs, flour, milk and cream in a jug—pour into the pan.
- Bake for 40-45 minutes or until set.
- Butter our jam over the top while the quiche is still hot.
- Sprinkle with the pine nuts and remaining spinach.
- Slice and serve cold.
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