If you're looking for a quick and simple snack that smacks with heaps of taste, then look no further.


  • 150 g baby spinach
  • 250 g cherry tomatoes, punnet, halved
  • 120 g four cheese blend, grated
  • 180 ml cream
  • 4 eggs
  • Toast, to serve


  1. Preheat oven to moderate, 180°C. Lightly grease four small ramekins.

  2. Divide spinach leaves, tomatoes and cheese evenly among forms.

  3. In a small jug, whisk cream and eggs together. Season to taste. Pour egg mixture evenly into forms.

  4. Bake 30 - 35 minutes, until puffed and golden. Serve with toast.

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© Kachen