INGREDIENTS
Crumb crust
125 ml savoury biscuit crumbs
(crushed wholegrain is best!)
50 g / 125 ml Clover Cheddar cheese, grated
50 g / 50 ml Clover Mooi River Butter, melted
Filling
500 g fresh regular or baby spinach, white stems removed
30 ml Clover Mooi River butter
125 g rindless lean bacon, coarsely chopped
250 ml thinly sliced leeks
3 ml garlic and herb seasoning
6 eggs
250 g / 250 ml smooth cottage cheese (plain or with herbs or chives)
250 ml Clover sour cream
100 g / 125 ml Clover feta cheese, crumbled
50 g / 125 ml Clover cheddar cheese, grated
Good pinch grated nutmeg
Salt and freshly ground black pepper
Method
Preheat the oven to 170ºC and line the base of a 22 – 24 cm round spring form tin with a circle of baking paper.
Grease the paper and sides of the tin generously with butter.
Place all the ingredients for the crust into a bowl and toss well to combine.
Turn out into the tin and press down evenly and firmly to line the base.
Wash and drain the spinach and chop coarsely.
Place it into a large saucepan with the butter and cook, stirring until the spinach is limp and the moisture has evaporated.
Place the bacon into a shallow saucepan and cook and stir until done but not crispy.
Remove from the pan and add to the spinach.
Add the leeks to the same pan with the garlic and herb seasoning and cook and stir over moderate heat until tender, without browning.
Add to the spinach.
Place the eggs, cottage cheese and sour cream into a mixing bowl and mix well.
Add the spinach mixture, Feta cheese and half of the Cheddar cheese and nutmeg and mix well.
Adjust the seasoning, pour onto the crumb base and bake about 50 minutes or until set in the center.
Remove the tin from the oven, sprinkle with the reserved cheese and allow to cool in the tin for 10 minutes to firm up before carefully removing from the tin and placing onto an ovenproof platter.
Serve warm or reheat a while before serving.
Tip
Small individual bakes can be made in loose-bottomed tartlet pans and baked for about 25 minutes or until firm and cooked.
CLOVER INGREDIENTS USED IN THIS RECIPE