• Brittany Aldridge

Tuna, Spinach & Broccoli Pie

This meal marks the start of the Healthy & Delicious Under $10 Week! First up is my Tuna & Spinach Filo Quiche! Buttery pastry, fresh veggies, creamy cheese, eggs and tuna! The total ingredient price comes in at $9.50 and every meal this week will serve at least 4 people! (Although this one serves 6 people generously!)


INGREDIENTS

  • 1 95gram can of tuna

  • 8 sheets of Filo Pastry, thawed

  • 50grams of butter, melted and divided

  • 1 onion, chopped

  • 5 large eggs, lightly beaten

  • 1/2 cup (50grams) of cheddar cheese, grated

  • 1/2 cup of Greek yoghurt

  • 1 teaspoon dried Italian herbs

  • 1/2 broccoli, washed and broken into florets and finely chopped

  • 250grams of frozen spinach

  • Pantry staples: salt and pepper, to taste

INSTRUCTIONS

  • Preheat oven to 180°C fan forced or 200°C/400°F.

  • In a pan on medium heat, add 1 tablespoon of butter, herbs, and the onion and broccoli. Cook, stirring occasionally, for 7 minutes or until the onion is translucent. Add the frozen spinach and cook until it defrosts. Remove from the heat and set aside to cool.

  • Grease a pie tin with butter, (I used a 20cm circular pie tin). Unwrap the filo pastry and place one sheet on a chopping board. Brush with melted butter using a pastry brush then place it in the tin, allowing it to overhang slightly. Repeat with remaining filo pastry sheets and butter, placing the sheets around the pie tin so it forms a complete base for the filling.

  • In a large mixing bowl add the broccoli and onion mix. Add the yoghurt, tuna, cheese and eggs. Stir until everything is thoroughly incorporated then fill the pastry with the quiche mixture and bake in the oven for 25-30 minutes or until the top of the quiche is golden, not wobbly in the middle and slightly puffed. Depending on the size/ shape of your pie tin you may have to bake for slightly shorter or longer.

  • To serve; slice into pieces and enjoy alongside a salad and perhaps some tomato relish. Enjoy this quiche either hot or cold, it will keep in the fridge for at least 2 days.


Notes:

  • If you would like you can swap out the tuna for bacon or mushrooms, it would be absolutely delicious. Just add it in during the step when cooking the veggies it should come in around the same price.

  • Also, I used a 20cm circular pie tin for my recipe, the cooking time could change depending on what dish you use, so always check for doneness before taking the quiche out of the oven.


Price Breakdown (AU$):

  • 1 95 gram can of tuna $1.50

  • 8 sheets Filo Pastry, thawed $1.60 (1 pack of 20 sheets $4.00)

  • 50grams of butter, melted $0.80 (1 250gram block $4.00)

  • 5 large fee range eggs, lightly beaten $1.70 ($4.10 for 1 packet of 12 eggs)

  • 1/2 cup (50grams) of cheddar cheese, grated $0.70 ($7.00 for 500grams, I used Mainland Tasty Cheddar)

  • 1/2 broccoli $1.10 ($2.15 for 1)

  • 250grams of frozen spinach $0.95

  • 1tsp of dried Italian herbs $0.15 (1 jar $1.98)

  • 1/2 cup of Greek Yoghurt $0.98 (1 1kg tub $3.90)

TOTAL: $9.50!



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