I’m on a quiche binge at the moment, I’ll admit it. The Salmon and Broccoli Quiche I made recently for Mother’s Day was so good, and made such easy lunches that I was spurned on to make another!
I had some leftover feta to use up and we always have frozen spinach in the freezer (soooo much more economical than fresh) so a spinach and feta combo seemed like a no brainer. I wish I’d had some dill to add to it as it would have been the perfect Greek flavour, but I had to work with what I had and went for basil and nutmeg instead.
Four eggs and fourty minutes later and I have my lunches sorted for the rest of the week! The feta adds a really delicious creamy texture to it making it feel richer than it actually is. I’ll be eating this with salad for a tasty desk lunch.