repliche orologi

Crustless Feta, Mushroom & Spinach Quiche


Full of flavour and health benefits–a great veggie dish to satisfy vegetarian palates!


  • 30 ml (2 Tbsp) cooking oil
  • 1 medium onion, coarsely chopped
  • 60 ml (¼ cup) Spur Durky Sauce
  • 250 g Portobellini button mushrooms, coarsely chopped
  • 300 g fresh spinach, coarsely chopped
  • 150 g feta cheese
  • 200 ml (1 sachet) Spur Cheddamelt or Spur Cheese Sauce
  • 125 ml (½ cup) milk
  • 3 extra-large eggs
  • 30 ml (2 Tbsp) chopped fresh mixed herbs or 10 ml (2 tsp) dried
  • 3 ml (½ tsp) Spur Seasoning Salt
  • 5 ml (1 tsp) Spur Lemon & Peri-Peri Seasoning


  • Heat oil in a large heavy-based saucepan. Add onion and Durky Sauce and sauté until soft.
  • Add mushrooms and heat until just soft. Set aside.
  • Wash spinach well, add to pan and heat until starting to soften.
  • Mix with the mushrooms and onion, and spoon onto base of a greased 24 cm ovenproof dish.
  • Crumble feta cheese and sprinkle over spinach mixture.
  • Whisk together the Spur Cheddamelt Sauce, milk, eggs, herbs, Spur Seasoning Salt and Lemon & Peri-Peri Seasoning.
  • Pour over the feta in dish.
  • Bake in a preheated oven of 160 °C for about 40 minutes or until set and it becomes golden brown. Serve warm.


  • Substitute the spinach and mushrooms or any other vegetables of choice for 125 g chopped rindless bacon, and 125 g cherry tomatoes.