Bacon & Spinach Quiche

Name: Bacon & Spinach Quiche
Ingredients: 4 sheets frozen puff pastry; 250 g lean bacon, diced; 2 onions, diced; 2 cups frozen spinach, thawed; 1 cup frozen corn kernels; 20 g butter; 6 eggs; 2 tablespoons mayonnaise; 1 cup milk; salt; pepper; 1 teaspoon whole grain mustard (optional); 1 cup tasty cheese, grated; 1 tomatoes, sliced (garnish)

14 ingredients

7 steps

Ingredients

4 sheets frozen puff pastry
250 g lean bacon, diced
2 onions, diced
2 cups frozen spinach, thawed
1 cup frozen corn kernels
20 g butter
6 eggs
2 tablespoons mayonnaise
1 cup milk
salt
pepper
1 teaspoon whole grain mustard (optional)
1 cup tasty cheese, grated
1 tomatoes, sliced (garnish)

Directions

1

In a frypan, melt butter and saute onion and bacon until onion is translucent.
2

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.
3

Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
4

Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
5

Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
6

Top with sliced tomato and remaining grated cheese.
7

Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.