Ingredients
-
4
-
250
-
2
-
2
-
1
-
20
-
6
-
2
-
1
-
-
-
1
-
1
-
1
-
Directions
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 (use muffins tins for these) enjoy!, A lovely quiche that all to lunch commented on, thanks for posting!
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Steps
|
1
Done
|
In a Frypan, Melt Butter and Saut Onion and Bacon Until Onion Is Translucent. |
|
2
Done
|
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
Done
|
Take Off Heat and Mix in Mayonnaise and Mustard . Season With Salt and Pepper to Taste. Allow to Cool to Room Temperature. |
|
4
Done
|
Beat Eggs and Milk and Add to Other Ingredients. Add 1/2 of the Cheese. Stir to Combine. |
|
5
Done
|
Defrost Pastry. Grease 2 Quiche/Pie Tins and Line With Pastry. Divide Egg Mix Evenly Between the 2 Tins. |
|
6
Done
|
Top With Sliced Tomato and Remaining Grated Cheese. |
|
7
Done
|
Cook in a Preheated Oven (200c/400f) For 25-30 Minutes or Until Golden and Set. |
