Spinach Quiche with Corn Flake Crust


  • For Crust
    • 3 cups Erewhon Corn Flakes
    • 3 tablespoons Butter, melted
  • For Filling
    • 2 Eggs, beaten
    • 2 oz Cream Cheese, at room temperature
    • 1/3 cup Shredded Cheese
    • 1/2 cup Milk
    • 1 teaspoon Grated Garlic
    • 1/2 tablespoon Olive Oil
    • 1/2 Onion
    • 5 oz Frozen Leaf Spinach, thawed and drained
    • 1 can Tuna (5 oz), drained


  1. In a Ziploc, crush Erewhon corn flakes finely and add melted butter. Mix well. Transfer to 9-inch pie pan with nonstick cooking spray. With hand, press mixture firmly on the bottom of the pan and flat the surface evenly.
  2. Preheat the oven to 400 degrees F.
  3. Slice onion thinly and sauté with 1/2 tablespoon of olive oil in a frying pan until tender.
  4. In a bowl, beat cream cheese until creamy and add eggs. Mix well. Then add milk, grated garlic, salt, and pepper. Mix well. Add spinach, sauteed onions, and tuna. Mix well.
  5. Pour the filling into the crust. Sprinkle shredded cheese and bake for 18-20 minutes.

Source: Hidemi Walsh