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Spinach, bacon and tomato quiche recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Whip up a quick lactose-free spinach, bacon, and tomato quiche, then sit back and let the oven work its magic crisping up the crust!
Ingredients:
  • 2 sheets frozen shortcrust pastry, just thawed
  • 3 middle bacon rashers, chopped
  • 5 Free Range Eggs
  • 125ml milk
  • 60g cheese
  • 250g frozen spinach, thawed, excess water removed
  • 125g cherry tomatoes, halved if large
  • 1/4 fennel, thinly sliced
  • 1/4 red onion, thinly sliced
  • 30g baby rocket leaves
  • 4.60 gm olive oil
  • 1 tsp white wine vinegar
Instructions:
  • Preheat your oven to 180°C. Cut the pastry sheet in half. Arrange the halves overlapping on two sides of the whole sheet. Seal the edges firmly. Line a 3.5cm-deep, 23cm fluted tart tin with removable base with the pastry and trim any excess with a sharp knife.
  • Prepare the pastry case by lining it with baking paper and filling it with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes or until the pastry is light golden.
  • Sauté the bacon and onion in a non-stick pan over medium heat for 3 minutes, or until the onion is soft. Allow to cool before continuing.
  • In a bowl, combine eggs, milk, and cheese, whisking until smooth. Season with your favorite herbs and spices. Spread the spinach and bacon mixture in a pastry case. Pour the egg mixture over the top. Arrange tomato slices. Bake for 30-35 minutes, or until the filling is perfectly set.
  • Combine fennel, onion, and rocket in a bowl. Drizzle with oil and vinegar, then toss to mix. Season to taste and serve alongside the quiche.

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