Everything is better with bacon! Even a bag of frozen spinach. This crustless quiche can be served for breakfast, a light lunch or even cold in a lunch box. Will keep in the refrigerator for up to 3 days, or freeze sliced for up to 2 months.
SPINACH AND BACON CRUSTLESS QUICHE
serves 4
250 g (1 cup) frozen spinach, thawed and strained to remove liquid
6 large eggs
150 g (3/4 cup) sour cream
1 small onion, finely diced
150 g (3/4 cup) bacon, diced
1 tbsp. olive oil or oil of choice
50 g (1/3 cup) feta, crumbled
5-10 fresh basil leaves, sliced -optional
salt and pepper to taste
Preheat oven to 180 C 350 F
Line an oven proof dish with parchment paper and spray lightly with spray oil.
Thaw spinach and strain to remove liquid.
In a bowl, add eggs, sour cream, a pinch of salt and pepper and mix well.
Set egg mix aside.
In a pan, heat oil and fry onions until starting to colour.
Add bacon and cook well.
Allow bacon and onions to cool slightly.
Into the backing dish, sprinkle spinach evenly over the base.
Do the same with bacon and onions, feta and fresh basil.
Pour over egg mix and top with some more pepper.
Bake for 40-45 minutes, until top has become golden.
Remove from oven and cool for 5 minutes before cutting.
Serve hot with a salad or cold as a lunch meal prep.
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14 окт 2024
