Spinach, Bacon and Tomato Quiche
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Often speckled in different types of cheeses, veggies, and meats, I think we can all agree that having quiche for dinner is never a bad idea. And if you add a buttery-rich crust, spinach, and bacon to the equation, might I say we can even deem it a complete showstopper? Well, if you’ve been scouring the internet for the perfect quiche recipe, look no further than this tasty Spinach, Bacon and Tomato Quiche. You can prep it in 15 minutes and let your oven do the rest. Sounds like music to your ears? Let’s get cooking then!
Here are the ingredients you need:
1. Two sheets of frozen shortcrust pastry, just thawed
2. Three middle bacon rashers, chopped
3. A small brown onion, finely chopped
4. Five eggs
5. Half a cup of full cream milk
6. Half a cup of any shredded cheese
7. 250g of frozen spinach, thawed, excess water removed
8. 125g of cherry tomatoes, halved if large
9. A quarter of fennel, thinly sliced
10. A quarter of red onion, thinly sliced
11. 30g of baby rocket leaves
12. A tsp of olive oil
13. A tsp of white wine vinegar
Kick things off by preheating the oven to 180°C. Cut one pastry sheet in half before placing the two halves, slightly overlapping, over two sides of a pastry sheet. Press the edges to seal.
After that, carefully line a fluted tart tin with a removable base with the pastry. Using a knife, trim any excess pastry. Line the pastry case with baking paper and fill it with some pastry weights or rice.
Place it on a baking tray and pop it in the oven for 10 minutes. Remove the paper and the pastry weights (or the rice) before baking for a further 10 minutes or until the pastry becomes a light, golden brown colour.
Heat a non-stick frying pan over medium heat and cook the bacon and onion for 3 minutes or until the onion is soft. Set them aside to cool. Meanwhile, combine the eggs, milk, and cheese in a medium-sized bowl. Season it with salt and pepper.
Arrange the spinach and bacon mixture in the pastry case and pour the egg mixture into it. Top with some cherry tomatoes and pop it in the oven for 30 to 35 minutes or until the filling is just set.
Combine the fennel, onion, and rocket in a bowl. Add a splash of oil and vinegar before tossing. Season with salt and pepper before finally serving with the quiche.
We trust you will relish all the wonderful flavours of this Spinach, Bacon and Tomato Quiche recipe and all the love and joy that comes with it!
Source: Taste
Here are the ingredients you need:
1. Two sheets of frozen shortcrust pastry, just thawed
2. Three middle bacon rashers, chopped
3. A small brown onion, finely chopped
4. Five eggs
5. Half a cup of full cream milk
6. Half a cup of any shredded cheese
7. 250g of frozen spinach, thawed, excess water removed
8. 125g of cherry tomatoes, halved if large
9. A quarter of fennel, thinly sliced
10. A quarter of red onion, thinly sliced
11. 30g of baby rocket leaves
12. A tsp of olive oil
13. A tsp of white wine vinegar
Kick things off by preheating the oven to 180°C. Cut one pastry sheet in half before placing the two halves, slightly overlapping, over two sides of a pastry sheet. Press the edges to seal.
After that, carefully line a fluted tart tin with a removable base with the pastry. Using a knife, trim any excess pastry. Line the pastry case with baking paper and fill it with some pastry weights or rice.
Place it on a baking tray and pop it in the oven for 10 minutes. Remove the paper and the pastry weights (or the rice) before baking for a further 10 minutes or until the pastry becomes a light, golden brown colour.
Heat a non-stick frying pan over medium heat and cook the bacon and onion for 3 minutes or until the onion is soft. Set them aside to cool. Meanwhile, combine the eggs, milk, and cheese in a medium-sized bowl. Season it with salt and pepper.
Arrange the spinach and bacon mixture in the pastry case and pour the egg mixture into it. Top with some cherry tomatoes and pop it in the oven for 30 to 35 minutes or until the filling is just set.
Combine the fennel, onion, and rocket in a bowl. Add a splash of oil and vinegar before tossing. Season with salt and pepper before finally serving with the quiche.
We trust you will relish all the wonderful flavours of this Spinach, Bacon and Tomato Quiche recipe and all the love and joy that comes with it!
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