Today’s weather was all over the place. One moment it would be sunny, and five minutes later it would be raining and blowing a gail. We decided to take advantage of being indoors by doing some baking. We had accumulated around 15 eggs from the past couple of weeks’ laying, and thought we’d put them to use. After initially whipping up an orange meringue pie for someones birthday tomorrow, we decided to make a quiche for dinner. For something that contained such a minimal amount of ingredients it turned out extremely well. We agree it’s probably one of the best quiches we’ve ever had. The butter puff pastry is a must! Here’s a rough idea of the recipe…
5 – 6 homegrown / free-range eggs (their ultra-bright yolks give the quiche a nice yellow colour!)
1 tablespoon fresh parsley, chopped
pinch of salt
generous grinding of pepper
2 rashers of bacon, chopped
1/2 cup frozen spinach (or leftover cooked spinach)
1/2 cup coarsely grated cheese
2 tablespoons granulated Parmesan
1 – 2 sheets butter puff pastry
butter or oil to grease tin
flour to dust tin
- Preheat oven to 160C.
- Grease your pan of choice (we used a bread tin, but you could use anything you have on hand that you think is suitable.. e.g. a cake tin, small baking tray, muffin tray, etc.)
- After greasing well, dust the tin with flour (this will ensure it doesn’t stick and will give the pastry a nice, crispy exterior that isn’t too oily).
- Add a little oil to a frying pan and briefly fry bacon.
- Meanwhile, thaw your spinach in the microwave.
- Crack your eggs in to a bowl and whisk well with a fork.
- Add parsley, salt, pepper, cheeses, bacon and spinach to the eggs and mix in well.
- Pour mixture in to your pastry-lined tin.
- Put in oven and bake until egg mix is just firm and pastry is lightly browned. Take a peek now and then while it’s cooking to check its progress. If the pastry is browning and puffing up faster than the egg is setting, turn down the oven to 150C or so. If the egg seems to be set on the bottom but not on the top, move the tray up to a higher rack in the oven and allow to cook for 5-10 mins longer.
- Allow to cool briefly before lightly tapping the quiche from the pan. Cut into wedges or squares and serve.
This quiche is surprisingly filling. We recommend serving a slice or two with a light side of salad for lunch.