Quiche Florentine

2 sheets shortcrust pastry
1 Tbs olive oil
1/2 onion, peeled and diced
1 garlic clove, crushed
175gr chopped spinach, excess liquid removed
4 eggs
½ cup fetta, crumbled
½ cup grated parmesan cheese
60ml natural yoghurt
90ml milk
1 cup cooked rice
salt and pepper

1. Cook the rice by placing 1 cup of rice to 1 1/2 cups of water in a saucepan. Place on the stove, covered, and bring to the boil. Stir, replace lid and reduce heat to low. Allow to simmer for 12 minutes. Turn off heat and set aside for 5 minutes-make sure rice remains covered at all times.
2. Meanwhile, preheat oven to 180 degrees. Grease pie dish with canola spray, then press shortcrust into dish. Prick the base with a fork and bake for 10-12 minutes until pasty is pale golden.
3. Heat the oil in a frypan and fry the onion and garlic over a gentle heat until soft.
4. Crack the eggs in a large bowl, and whisk together, add the spinach, cheeses, yoghurt, milk and the onion mixture with a little salt and pepper and stir thoroughly to mix.
5. Drain the rice well, then spread an even layer over the base of the pastry case. Spoon the spinach and fetta mixture over the rice and place in the oven for 30 minutes until brown and set. Serve.

You can do variations of this recipe by omitting the rice and adding other ingredients like sweet potato, mushroom or even bacon.
Image from http://spiceordie.com/2010/04/19/green-and-gold-quiche-quiche-florentine-with-mushrooms/


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