Spinach Quiche

How to make Spinach Quiche

Prep Time: 25 minutes        |        Cook Time: 35-40 minutes plus 20-30 minutes to cool before serving        |        Serves: 6 - 8

Ingredients

• 2 puff pastry sheets
• 1 tbsp olive oil
• 5 bacon rashers, sliced into strips and diced (see below for vegetarian option)
• 1 red onion, diced
• 1 clove garlic, finely minced
• 6 small eggs, whisked
• 300g thickened cream
• ¼ tsp ground nutmeg
• 150g Market Fare frozen spinach, thawed
• 1 cup shredded colby cheese
• ¼ cup pine nuts
• A handful of fresh baby spinach leaves (optional)
• Salt and pepper, to taste

Method

1. Preheat the oven to 180°C.
2. Remove the puff pastry sheets from freezer and allow them to thaw.
3. Once they are soft enough to shape, place them one on top of the other in a 25cm round quiche pan, covering the bottom and sides. Trim the edges to fit the pan. Poke holes in the base with a fork. Set aside.
4. Remove the spinach from the freezer bag and allow it to thaw on a paper towel. Once the spinach is thawed, squeeze the excess water from the spinach and set aside.

Make the filling:

1. Heat a medium-sized skillet on medium-high heat. Heat the olive oil in the pan and add the bacon, frying until crispy. Remove the bacon from the pan and reduce heat to medium.
2. Add the onion and garlic. Sauté for 2 to 3 minutes until lightly browned.
3. Add the bacon back to the pan and crumble the spinach over the top. Mix the spinach through. Turn off the heat and set aside.
4. Crack the eggs into a large bowl and whisk them thoroughly. Add the cream and nutmeg and stir to combine.
5. Spoon the bacon and spinach mixture onto the puff pastry.
6. Pour the egg mixture over the top.
7. Sprinkle with shredded cheese, then add a few fresh baby spinach leaves as garnish (optional) and top with pine nuts.
8. Bake for 35 to 40 minutes, until golden brown. Remove from the oven and allow to cool for 20-30 minutes.
9. Slice and sprinkle with freshly ground salt and pepper to taste.

Optional: For a vegetarian option, you can omit the bacon and add other vegetables like a handful of 1cm cubed pumpkin or shredded zucchini. Add these to the sautéed onion and garlic and sauté for an additional 2 minutes. Then, add it to the egg mixture before baking.

Tip: Make sure to cool the quiche thoroughly before slicing, to allow it to firm up. Alternatively, you can place it in the refrigerator and serve it cold. Great with a side salad.