Spinach, Bacon and Tomato Quiche
Spinach, Bacon and Tomato Quiche

Spinach, Bacon and Tomato Quiche

22nd Jun 2022

This spinach, bacon and tomato quiche is simple to make and is delicious served for brunch, lunch or dinner, suiting any fancy occasion or a quiet Sunday night at home with the family. It is a cost-effective, economical meal and can be adapted to use whatever vegetables need to be eaten in the fridge. We love that this quiche is light and creamy and those yummy flavours; the saltiness of the bacon is broken by the acidity and freshness of tomato. You could also try adding mushroom, asparagus, feta cheese, peas or pumpkin with great results.

Spinach, Bacon and Tomato Quiche

PREP: 15 MINUTES

COOK: 1 HOUR

SERVES: 6

This spinach, bacon and tomato quiche is simple to make and is delicious served for brunch, lunch or dinner, suiting any fancy occasion or a quiet Sunday night at home with the family. It is a cost-effective, economical meal and can be adapted to use whatever vegetables need to be eaten in the fridge. We love that this quiche is light and creamy and those yummy flavours; the saltiness of the bacon is broken by the acidity and freshness of tomato. You could also try adding mushroom, asparagus, feta cheese, peas or pumpkin with great results.

  • 1 sheet frozen shortcrust pastry, just thawed
  • 250g truss cocktail tomatoes
  • 3 rashers streaky bacon, finely chopped
  • 1 small brown onion, finely chopped
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup cheese - grated
  • 250g fresh spinach
  • 1/4 red onion, thinly sliced
  • Salt and pepper to taste
  • Basil leaves to serve
  1. Preheat oven to 180°C. Lightly grease quiche dish. Place the sheet of pastry in the quiche dish sheet, press edges firmly to seal.
  2. Prick pastry with fork then line the pastry sheet with baking paper. Fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for 10 mins or until pastry is light golden.
  3. Cook the bacon and onion in a non-stick frying pan over medium heat for 3 mins or until onion is soft. Set aside to cool.
  4. Whisk the eggs, milk and cheese in a bowl. Season. Wilt the spinach in a frypan then add to the egg mixture along with the bacon and onion. Pour into the quiche dish. Place the tomatoes on top, still on the vine. Bake for 30-35 mins or until filling is just set.
  5. Season and serve with fresh basil leaves.