There's just something about quiche that I really love. Maybe it's the fact that you can eat it for breakfast, lunch, or dinner. Or maybe it's that it's so incredibly easy to make. Or maybe it's just the cheesey, eggy deliciousness?
To be completely honest, I didn't come up with the ingredient combination in this quiche. That credit goes to Emmet, who came up with this in the middle of the store.
I absolutely LOVED this quiche, this is definitely my new favorite quiche. It keeps exceptionally well too. It will last in the fridge for a few days.
Chicken, Bacon, and Spinach Quiche
Short Crust Pastry (homemade or store brought)
1 Cup trim milk
1/2 Cup reduced fat cream
1/2 Cup self raising flour
150 g (5.5 oz) chicken, cooked and shredded
6 rashers streaky bacon, diced
1 onion, finely diced
1 Cup spinach leaves, roughly chopped
1 Cup grated cheese (I use Edam)
salt and pepper to season.
1. Preheat oven to 200C (400F) and grease a quiche or pie dish. Roll the pastry into the dish (you can blind bake if you like!).
2. Whisk the eggs, milk, cream, and flour together in a large bowl. Heat a dash of oil in a fry pan and fry the bacon and onion for a few minutes.
3. Add the chicken, bacon, onion, spinach, and cheese to the bowl with the egg mixture and mix well. Season with salt and pepper.
4. Pour over the prepared pastry and bake for 45 minutes, until the quiche is cooked through.
5. Serve warm or cold for breakfast, lunch, or dinner. Leftovers make a fantastic lunch the next day :)