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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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! 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 tomato, sliced (garnish) |
Directions:
1. In a frypan, melt butter and sauté 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.
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