Bacon & Spinach Quiche

"A no fail recipe - one that gets rave reviews whenever someone tries it. So easy yet so yummy! Great hot or cold - ideal for school/work lunches. Freezes well. I quadruple the recipe and cook these in bulk to make life easy. These quantities make either 2 family quiches/pies or about 16 small individual ones (I use muffins tins for these). enjoy!"
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
45mins
Ingredients:
14
Yields:
2 pies
Serves:
12
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ingredients

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directions

  • In a frypan, melt butter and sauté onion and bacon until onion is translucent.
  • Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
  • Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
  • Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
  • Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
  • Top with sliced tomato and remaining grated cheese.
  • Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.

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Reviews

  1. A lovely quiche that all to lunch commented on, thanks for posting!
     
  2. Wow Sandi, this is the nicest quiche I have ever eaten! I made small individual servings in some small stoneware bowls so I could serve straight from the oven and they also taste great cold. Because of the small size I garnished with sliced cherry tomatoes. I thought the whole grain mustard and corn kernels were really interesting additions and they tasted great.
     
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