- 1 cup. Milk
- 150 mls Thickened Cream
- 1 Puff Pastry frozen sheet
- 4 Eggs
- 100 gs Feta Cheese, crumbled
- 10 Spinach leaves
- 2 tbsp.s YIAH Rich Beetroot Dip Mix
Preheat oven to 180ºC/360ºF. In a large bowl, whisk egg, cream and beetroot dip mix, mix well.
Line quiche dish or mini trays with baking paper then puff pastry.
Add ¾ of the feta to the egg mix and stir to combine. Add spinach leaves if desired.
Pour the mixture into the quiche base and sprinkle with additional feta. Bake for 30-40 minutes or until set.