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Bacon Tomato & Spinach Crustless Quiche

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 45 mins Cook Time: 45 mins Total Time: 1 hr 30 mins
Servings 4
Best Season Suitable throughout the year
Ingredients
  • 8 Eggs
  • ½ Cup Elmlea Double Cream ((heavy cream))
  • 4 Strips Streaky Bacon ((Chopped))
  • 2 Potatoes ((Large) Thinly Sliced)
  • 150g/5.3oz Baby Spinach
  • 3 Spring Onions (Sliced)
  • 1 Cup Cherry Tomatoes (Halved)
  • 2 Garlic Cloves (Minced)
  • 2 Tsp Smoked Paprika
  • 150g/5.3oz Cheddar Cheese ((Shredded) mixed with 1 tbls plain flour)
  • Salt & Pepper
Method:

  1. Heat a skillet and fry the bacon until golden brown. Remove and set aside.

  2. Using the bacon fat, saute the spinach until it wilts. Remove from pan and set aside.

  3. If the skillet is dry add some cooking oil.

  4. Place the potatoes in a single layer, sprinkle with smoked paprika, salt & pepper.

  5. Cook for a few minutes on both sides.

  6. Add the garlic just a minute before potatoes are fully browned.

  7. Butter grease your baking dish and place two layers of potatoes.

  8. Into a large bowl crack open all eggs.

  9. Add the cream, salt & pepper, 1 teaspoon paprika and whisk together.

  10. Add bacon bits, spinach, cherry tomatoes (leave a few veggies for on top at the last stage) spring onions and cheddar cheese (reserve a little to sprinkle at the last). Stir everything together.

  11. Pour over potatoes, sprinkle remaining cheese, scatter remaining veggies and cherry tomatoes.

  12. Bake in oven 180C/350F for 30-45 minutes or until set and golden on top.

  13. Serve as it is for breakfast or as a meal with roasted vegetables or salad.

  14. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/bacon-tomato-spinach-crustless-quiche/