Spinach & feta crustless quiche

Quiches a great for lunch or served alongside a salad. However, usually they are far from healthy - the pastry crust is a killer, so to speak. Making a quiche without the pasty is actually a lot easier than it sounds and adding a tiny bit of flour to the mixture, which settles around the edges, creates a fake feeling of 'crust'. So, this is a lighter version of normal spinach & feta quiche. Spinach and feta are known for going together (one very mild and the other a bit salty) and this makes a really nice lunch meal. Also, as it serves two, the other can be kept in the fridge and eaten the day after - for breakfast, lunch or dinner.

Ingredients
(Serves 2)
- 30g spelt flour (or any other flour)
- 1/2 onion, chopped
- 1 large egg
- 1 large egg white
- 1/4 tsp baking powder
- Pinch of salt
- 150ml skimmed milk
- 85g spinach
- 40g feta cheese
- Butter, for greasing the tins
- Freshly ground pepper, to serve

Directions
Heat the oven to 200C / 180C fan. Heat a bit of oil in a pan and fry the onion for few minutes. Then add the spinach and mix until spinach is completely wilted. Remove the pan from the heat and let it cool.

In a bowl, mix together the flour, egg, egg white, salt, baking powder and milk. Add the spinach to the mixture. Grease two small tins / ramekins (approximately 12 cm in diameter) and divide the mixture between them. Bake for 20 minutes (until golden brown) and then leave to rest for 5 minutes before removing them from the tin and cutting them. Serve either warm or cold with freshly ground pepper, just on its own or with a leafy salad.

You can also double the recipe and use a 23cm springform tin instead - just increase the cooking time to 25-30 minutes.