Spinach-and-cheese “quichelets”

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

250 g creamed spinach (the ready-made frozen kind is fine)
150 g Cheddar cheese, grated
100 g smooth cottage cheese
2 free-range eggs
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Mix all the ingredients.
Grease a muffin pan and divide the mixture between the moulds. Bake for 20–25 minutes. Serve warm.

Cook's note: When these first come out of the oven they will be puffy and soufflé-like and completely delicious (like the cheat’s version of Italian spinach-and-ricotta gnudi), but they do firm up when cooled and can be refrigerated for later use.

Discover more quiche recipes here.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Creamed spinach lasagne

Creamed-spinach baked hake

Spinach-and-cheese “quichelets”

Spinach-and-cheese “quichelets”

Ingredients

Method