I have completely skipped Christmas this year. Sorry, so instead I thought I would link you back to some of my favourite recipes for the season that I have posted previously.
Holiday Breakfasts can be longer and savoured. Why not try these morning waffles –
Treats that look great to take with you when you need a healthy but tasty dessert option-
Chocolate Gingerbread Truffles
Mains. Instead of Turkey why not try a simple roast beef
With summer BBQ’s all-around why not try some Spicy Chicken Burgers
Or have a browse through my recipes at either www.antheaholder.com.au or www.thriveafter35.com
Today’s recipe is one that you can make in advance and take with you wherever you go. Quiche is so verstile!
Crustless Spinach and Proscuitto Quiche
Ingredients
- 2 tbsp olive oil
- 2 cups chopped onion
- 2 cloves garlic crushed
- 250 g frozen spinach
- 100 g prosciutto
- 1 tsp salt
- ¼ tsp chilli flakes
- 6 large eggs
- ¼ cup cream
- 1½ cup shredded tasty cheese
Instructions
- Preheat oven to 200°C.
- Panfry chopped onion in olive oil until translucent (8-10 minutes).
- Add crushed garlic and cook a further 2 minutes or until fragrant.
- Defrost frozen spinach (I do this in the microwave) then press out the extra liquid. You don't have to get every last bit out, but it certainly shouldn't be dripping in liquid.
- Add spinach and prosciutto to the onion and garlic stir and cook a further 2 minutes.
- Add salt and chilli flakes mixing through. Turn off heat and let it cool slightly.
- In a bowl whisk eggs, add cream and then when well combine mix through the grated cheese.
- Add the onion and spinach mix to the egg mixture, combine.
- Pour into a pie dish.
- Bake in the preheated oven for 25-35 minutes. It will be ready when browned at edges and solid in the centre.
- Wait 2-5 minutes before cutting. Serve warm with salad.
Enjoy your long summer days. An please let me know if you try any of my recipes 🙂
Anthea Holder
I’m back in the clinic with new hours!