Crustless Feta, Mushroom & Spinach Quiche

Indulge in the richness of our Crustless Feta, Mushroom & Spinach Quiche - a flavorful medley of feta, mushrooms, and spinach baked to perfection for a satisfying and crust-free delight.

55 Mins
4 Serving(s)
  1. 30 ml (2 Tbsp) cooking oil
  2. 1 medium onion, coarsely chopped
  3. 60 ml (¼ cup) Spur Durky Sauce
  4. 250 g Portobellini button mushrooms, coarsely chopped
  5. 300 g fresh spinach, coarsely chopped
  6. 150 g feta cheese
  7. 200 ml (1 sachet) Spur Cheddamelt or Spur Cheese Sauce
  8. 125 ml (½ cup) milk
  9. 3 extra-large eggs
  10. 30 ml (2 Tbsp) chopped fresh mixed herbs or 10 ml (2 tsp) dried
  11. 3 ml (½ tsp) Spur Seasoning Salt
  12. 5 ml (1 tsp) Spur Lemon & Peri-Peri Seasoning
  1. Heat oil in a large heavy-based saucepan. Add onion and Durky Sauce and sauté until soft.
  2. Add mushrooms and heat until just soft. Set aside.
  3. Wash spinach well, add to pan and heat until starting to soften.
  4. Mix with the mushrooms and onion, and spoon onto base of a greased 24 cm ovenproof dish.
  5. Crumble feta cheese and sprinkle over spinach mixture.
  6. Whisk together the Spur Cheddamelt Sauce, milk, eggs, herbs, Spur Seasoning Salt and Lemon & Peri-Peri Seasoning.
  7. Pour over the feta in dish.
  8. Bake in a preheated oven of 160°C for about 40 minutes or until set and it becomes golden brown. Serve warm.
  1. Substitute the spinach and mushrooms or any other vegetables of choice for 125 g chopped rindless bacon, and 125 g cherry tomatoes.


Durky Sauce


Cheddamelt Sauce