Spinach & Sun-Dried Tomato Quiche (Crustless)

Ingredients

• 6 eggs
• 150ml milk
• 100g baby spinach
• 80g sun-dried tomatoes, chopped
• 40g Parmesan, grated
• 1 small onion, diced
• 1 tbsp olive oil
• Salt, pepper, nutmeg

Method

1. Preheat oven to 180°C. Grease a 22cm baking dish.
2. Soften onion in oil 5 min. Add spinach and wilt; cool slightly.
3. Whisk eggs with milk, Parmesan, salt, pepper and a pinch of nutmeg.
4. Stir in spinach mixture and sun-dried tomatoes; pour into dish.
5. Bake 30–35 min until golden and set. Serve hot or cold.