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"Recipe by Gina WeightIngredients:1tbs Olive oil1 medium onion, finely diced170g baby spinach leavessalt &amp; pepper to taste4 large eggs1/2 cup flour1/2 tsp baking powder1.5 cups milk1/2 cup Camel Milk Persian Feta (save a little for garnish)1/2 cup grape tomatoesMethod:Preheat over to 180C. Grease quiche pan. Heat the olive oil, add onions and sauté until soft. Add baby spinach leaves and cook until just wilted. Season with salt &amp; pepper, set aside to cool.Whisk together eggs, flour and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.Pour egg mixture into quiche pan. Top with feta.Place the tomato halves on top, and press gently so only the surface is visible.Bake for 25-30 minutes, or until centre is set &amp; edge is golden brown.Cool for 10 minutes.Garnish with extra feta, slice &amp; serve. Serves 8"
<https://summerlandcamels.com.au/blogs/recipes/spinach-tomato-camel-milk-feta-crustless-quiche>