Tomato, bacon, spinach and zucchini Quiche
I’m a big fan of quiche. They’re a great source of healthy fat and protein and you can add any of your favourite fillings.
I haven’t always been that great at making them, but I am slowly but surely getting better at it. I used to dread cooking them because they would always turn into a soggy flat mess.
I like searching online for new recipes, and when I found this one it looked so easy and simple I was excited to try it out.
As usual I didn’t follow the recipe exactly. I’m not very good at that. I will learn my lesson one of these days..
Anyway, they were still awesome. I made a double batch the first time because I wanted to try two different fillings to see what worked best.
Creamy crustless quiche
Ingredients for the basic mixture for a single quiche. I just doubled everything to make two.
- 3 large eggs
- 1 1/2 cups full cream milk
- 1/4 cup butter, melted
- 1 cup cheese of choice, grated- I just used a 4 cheese blend
- heaped Tbsp Arrowroot flour
- salt & pepper
- Preheat oven to 180C
- Beat eggs and milk
- Add melted butter and arrowroot flour and mix until smoothe
- Add cheese and mix it in
- Pour into a 9 inch pan greased with butter
- Arrange fillings of choice
- Bake for approx. 45 minutes or until top of quiche bounces back
Tomato, zucchini, bacon and spinach quiche
- 4 slices short cut bacon, diced and cooked
- 1 medium zucchini chopped in half length ways and sliced
- 1 big handfull of baby sinach
- punnet of cherry tomatoes chopped in half
Asparagus, cup mushroom, bacon and feta quiche
This one didn’t turn out quite as nice in terms of presentation, but still tasted great.
- 4 slices short cut bacon, diced and cooked
- 6 small cup mushrooms, sliced
- big handfull of baby spinach
- 100g traditional full fat feta
- 6-8 fresh or canned asparagus stems for the top
Asparagus, mushroom, bacon and feta Quiche