Taste member apmum calls this “the best quiche recipe ever”. Give it a try and see if you agree!
Ingredients
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 100g rindless bacon, in short, thin strips
- 100g baby spinach leaves
- 4 eggs
- 3/4 cup (185ml) cream
- 1/2 cup (125ml) milk
- 1/3 cup (30g) shredded parmesan
Pastry
- 2 cups (300g) Orgran gluten-free plain flour
- 150g butter, chilled, cubed
- Pinch salt
- 1 egg
Method
- Step 1For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tablespoons cold water. Knead until smooth. Refrigerate covered for 10 minutes.
- Step 2Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
- Step 3Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.
- Step 4Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2016 kj
Energy
34g
Fat Total
19g
Saturated Fat
1g
Fibre
10g
Protein
216mg
Cholesterol
649.15mg
Sodium
3g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Luke Burgess
- Publication: Fresh Living
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