Spinach & Bacon Quiche

If just the idea of baking a pie or quiche feels intimidating - you must give this recipe a try! It's 4 easy steps, and is so much easier than you think. Plus, it looks very technical, so your friends and family will be impressed (major bonus!)

Ingredients

Short Crust Pastry
Brown Onion | 1 Medium | Diced
Bacon | 4 Middle Rashers | Diced
Zucchini | 2 Medium | Grated
Cheddar Cheese | 1 Cup | Grated
Spinach | Leaves | 50g
Salt & Pepper | To taste
Eggs | 9 Large
Milk | 1/2 Cup
Self Raising Flour | 1 Cup
Feta Cheese | 200g | Crumbed

Method

STEP 1 | Pre-heat oven to 200°C (or 180°C fan-forced).

STEP 2 | Grease an oven-safe pie dish with butter or oil. Line with the short crust pastry and trim off the excess. Scrunch up a sheet of wax paper, lay it over the pastry and fill with baking beads (rice, dried peas, lentils, beans or other pulses can be used instead). Blind bake for 30 mins.

STEP 3 | In a large bowl, add the bacon, onion, zucchini, spinach, cheddar cheese, salt and pepper. Then mix through the eggs, milk and spinach. Add half the flour, stir to combine, then add the remainder. Crumb in the block of feta, and combine all ingredients well.

STEP 4 | Add the wet ingredients mixture to the pastry and return to the oven. Cook for a further 30 minutes or until a nice crust has formed on top.

STEP 5 | Serve hot with a fresh garden salad or roast vegetables.