Who doesn't love a good quiche? They are so quick and easy, and such a great way to use up those odd bits and pieces in the fridge. I'll often knock one up for a light lunch on the weekend, or on a Monday night after work when I just want something tasty, fast and with as little effort as possible. Make up a simple side salad and you're good to go!
Mr B is not a huge egg fan, so I like to jam mine full of other strong flavours, bacon being the perfect ingredient for me. However, if you wanted a vegetarian version you could try something like sundried tomatoes instead.
1/4 cup milk
1 onion, finely diced1 clove garlic, finely diced
4 rashers bacon, diced
50g feta cheese, crumbled
1 bunch baby spinach leaves
6 cherry tomatoes, quartered
1 sheet puff pastry
Parmesan cheese, grated
Sea salt & ground black pepper
Preheat your oven to 180 degrees. Grease a quiche or pie dish with butter or oil spray and press in the defrosted puff pastry. Trim the edges and pop into the oven to blind bake until partially cooked. This will ensure the bottom of your quiche isn't soggy.
Meanwhile, heat a tablespoon of olive oil in a frypan and saute the onions, garlic and bacon until the bacon has a little colour, then add the tomatoes and finally the spinach. Cook until the spinach is just wilted. Remove from the heat and set aside.
Whisk the eggs and milk in a bowl, season with salt and pepper and crumble in the feta.
Take the pastry from the oven and squash it down using a tea towel. Add the bacon and spinach, then pour over the egg mix. Sprinkle with a little parmesan then return to the oven to cook for about 20 minutes or until golden.