Quiches never disappoint when it comes to flavour and this recipe is no different. The great thing about the super light dish is that quiches can be enjoyed for breakfast lunch or dinner. No matter the time of day, the delicious flavour never feels out of place. This recipe mixes all of the ideal quiche ingredients together and pops it into some crumbly homemade pastry. It’s also super versatile so if you want to make it vegetarian, simply skip the bacon and keep cooking! Enjoy!
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 100g rindless bacon, in short, thin strips
- 100g baby spinach leaves
- 4 eggs
- 3/4 cup (185ml) cream
- 1/2 cup (125ml) milk
- 1/3 cup (30g) shredded parmesan
- 2 cups (300g) gluten-free plain flour
- 150g butter, chilled, cubed
- Pinch salt
- 1 egg
- For pastry, add flour, butter and salt to food processor. Process until mixture resembles breadcrumbs. Add egg and 1-2 tablespoons of cold water. Process until dough forms. Turn out dough onto lightly floured surface. Knead until smooth. Chill in refrigerator for 10 minutes.
- Roll out pastry between two sheets of lightly floured baking paper. Mould to base and sides of 25cm-base x 3cm-deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
- Heat oil in frying pan over medium heat. Cook onion and bacon for 8-10 minutes or until soft. Transfer to paper towel to drain. Microwave spinach on high for 1 minute or until wilted. Cool for 5 minutes. Squeeze out moisture. Chop well.
- Preheat oven to 190C. Place tray in oven. Line pastry with baking paper. Cover with rice. Bake on hot tray for 10 minutes. Remove paper and rice from pastry.
- Spoon spinach, bacon and onion into pastry. Add eggs, cream and milk to bowl. Whisk together. Pour over spinach filling. Bake for 30 minutes. Cool for 5 minutes. Serve.