Wednesday, November 24, 2010

Bacon and Spinach Quiche

This is my another lazy and weekend typical meal :)

  • 1 sheet puff pastry, thawed
  • 1 tsp oil
  • 1 medium brown onion, finely chopped
  • 150g rindless bacon, in short and thin strips
  • 150g baby spinach leaves
  • 3 eggs
  • 1 1/2 tbsp thicken cream
  • 1/2 tbsp milk
  • salt and pepper to taste
  • 1/2 cup Parmesan
  1. Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights. 
  2. Blind bake for 15 minutes with weights on (e.g rice), remove the weight and bake further until the pastry is browned lightly. About 10 minutes.
  3. Meanwhile, heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8 - 10 minutes or until soft. Drain on a paper towel. 
  4. Soak spinach in a hot boiling water and remove once wilts. Squeeze out moisture and chop.
  5. Whisk eggs, thicken cream and milk together. 
  6. To assemble the quiche, spread over spinach, bacon and onion. Pour over eggs mixture. Sprinkle over the Parmesan. 
  7. Bake for 30 minutes or until just set.

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