Cherry Tomato, Spinach & Maltese Cheeselet Crustless Quiche
A quick and easy way to prepare a quiche without having to make a pastry-crust for a lighter lunch or meal! Gluten-free and keto friendly.
[adrotate group="2"] [adrotate group="4"]- 8 Cherry Tomatoes (sliced)
- 200g/7oz Fresh Baby Spinach
- 1 Small Onion (sliced)
- 5 Fresh Maltese Cheeselets (Ġbejniet) (broken into quarter chunks)
- 50g/1.76oz Shredded Cheddar Cheese
- 8 Eggs (Room temperature)
- ¾ Cup Double Cream (Heavy Cream)
- Salt & Pepper
Place the Cheeselets (Ġbejniet) in a sieve and leave to drain for a few hours or overnight.
Preheat oven to 180C/350F.
In a little olive oil, cook the onions until softened then add the spinach and cook just until it wilts.
Butter grease a 28cm pie dish and scatter 3/4 of the cooked onions and spinach and top with chunks of cheeselets (Ġbejniet).
In a bowl, hand whisk the eggs, cream, salt and pepper then add the shredded cheddar cheese.
Pour the egg mixture over the spinach and cheeselets (Ġbejniet).
Place sliced cherry tomatoes on top and scatter remaining onions and spinach in between.
Bake in oven for approximately 45 minutes or until set and slightly browned on top.
Serve with your favourite potatoes, crispy salad or stuff into rolls or wraps.
Enjoy!
- Fresh Maltese cheeselets (Ġbejniet) are a soft small round cheese made from sheep milk and sometimes goat or cow's milk. (Click here for full recipe to make Maltese Cheeselets)
- If you are not able to buy these cheeselets or make them in time, substitute with cubes of feta or goat cheese.