Updated: Jan 7
We can make this from the produce that we grow in our gardens at Dragonfly's Early Learning. We can also make this recipe in cup cake pans or small rectangular moulds to use as additions to lunch boxes or simply kept in the fridge as a snack
Ingredients 1 cup chopped onion 1 cup sliced fresh mushrooms 1 tablespoon vegetable oil 1 package frozen chopped spinach, thawed and well drained 2/3 cup diced tomato 5 large eggs 3 cups shredded cheese 1/8 teaspoon pepper
Method Preheat oven to 180C.
Grease a quiche dish.
Heat oil in a large frying pan.
Saute onion and mushrooms until tender.
Add spinach and tomato.
Cook and stir until excess moisture is evaporated.
Remove from heat and cool slightly. Beat eggs in bowl.
Add cheese to bowl and mix well.
Stir in spinach mixture.
Season with pepper. Stir well. Spread batter evenly into a prepared dish.
Bake for 40-45 minutes or until a knife inserted in centre comes out clean.
To find out more about Dragonfly's Early Learning and their Kitchen Garden Programme go to https://www.dragonflys.com.au/contact-us/
or telephone 07 5471 6500 to discuss your needs or arrange a walk thro