Friday, October 26, 2018

Spinach & Bacon Quiche



Spinach & Bacon Quiche
Serves 8
  • 4 eggs
  • 1 cup milk
  • 250g box frozen chopped spinach thawed & excess water squeezed out
  • 1 brown onion diced
  • 2 cloves garlic crushed
  • 200g bacon diced
  • 1 cup grated tasty cheese
  • 2 teaspoons dijon mustard
  • Salt and pepper
  • 2 sheets ready rolled shortcrust pastry thawed
  • Olive oil

1. Preheat oven to 210°c (190° fanforced). Press pastry into fluted quiche dish. Cut other piece to size and fill in corners of quiche dish. Prick base all over with fork. Line with baking paper and fill with rice to weigh it down. Blind bake for 15 minutes. Remove baking paper and rice and bake for a further 5 minutes. Put aside.
2. Add 1 tablespoon olive oil to a frying pan over medium high heat and saute onion for 8 minutes or until it starts to soften. Add bacon and garlic and saute for a further 5 minutes. Reduce heat, stir in spinach and put aside.
3. Whisk eggs, dijon and milk together in a bowl and season with salt and pepper. Add bacon and spinach mixture to quiche shell, sprinkle with cheese and carefully pour in egg mixture.
4. Bake in oven for 35 minutes or until golden. Allow to cool slightly before slicing. Serve.

xo Bec

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