Sarah Wilson's Super-Greens Fondue
Use up your leftover leafy greens in Sarah Wilson's delicious cheesy super-greens fondue which is perfect for a night on the couch.
Zucchini, Mint and Feta Quiche
This zucchini, feta and mint quiche is perfect for a vegetarian meal. Because it uses sliced bread as the base it is quick and cheap to make.
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Ingredients
- 1 tablespoon margarine or butter
- 4 slices bread (gluten free if required)
- 1 zucchini, grated and squeezed dry
- 2 sprigs fresh mint, chopped finely
- 2 spring onions, chopped
- Zest of ½ lemon
- 100g feta cheese
- ½ cup mozzarella, grated or diced
- 6 eggs, lightly beaten
- 100 ml milk
- Salt and freshly ground black pepper
Method
- Lightly grease a slice tin or deep rectangle baking tray and preheat oven to 220⁰C.
- Butter the bread and lay the slices spread side down in the prepared tin.
- Mix together the zucchini, mint, spring onions and lemon zest. Spread over the bread.
- Crumble the feta and sprinkle mozzarella cheese evenly over the zucchini and onion mixture.
- Lightly beat the eggs and milk together. Season with salt and freshly ground black pepper.
- Pour mixture over the sprinkled cheese and bake in the oven for 15-20 minutes, until golden and crispy.
- Serve hot topped with a crisp green salad, or as part of a vegetarian platter. If serving cold, slice and pop in lunch boxes. Fabulous for a picnic or camping.