Rated 5 out of 5 based on 5 votes
- 2 cups plain flour
- 155 g butter
- 6 x eggs
- 1 cup milk
- 1 cup tasty cheese grated
- 2 x rashers bacon, diced
- 1 x red onion, diced
- 250 g baby spinach leaves
- 2 x tomatoes, thinly sliced
- 2 Tbls parmesan cheese, grated
Add plain flour and butter to a food processor and process until mixture resembles breadcrumbs. Add in enough cold water to bring dough together. Rest in fridge for 1/2 hour.
Preheat oven to 220 degrees. Roll dough out to 1/2cm thickness. Grease a tart tin and lay pastry in tin. Blind bake in oven for 15 mins.
Reduce oven temperature to 180 degrees.
Fry onion and bacon in a pan until golden. Add in baby spinach leaves and stir until the spinach leaves wilt.
Place the eggs in a bowl with the milk and whisk until combined. Fold in tasty cheese and bacon and spinach mixture. Season with salt and pepper to taste.
Slowly pour mixture into tart tin. Spinkle parmesan cheese on top and then arrange slices of tomato on the top of the quiche mixture.
Place in oven and cook for 30 – 40 minutes or until cooked. Allow to cool slightly before serving with a green salad.
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Looks delish, Carole! Great to see you here.
A quick, easy to prepare and delicous quiche.
I can’t stop eating this!
A great quiche