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How To Prepare Bacon Quiche For A Nice Weekend


This rich dish will work equally well for Father’s Day lunch.

Makes 22 cm quiche (12 slices)
Preparation time: 20 min
Baking time: 40 min

CRUST

    • 375 ml (½ c) low-GI bread, crumbled
    • 60 ml (¼ c) cake flour
    • 250 ml (1 c) oats, lightly toasted
    • 5 ml (1 t) mixed herbs
    • salt and pepper
    • 2 egg whites, lightly whisked

FILLING

    • 2-3 rashers back bacon with very little fat
    • 4 baby marrows, grated
    • 1 onion, chopped
    • 2 carrots, grated
    • 2 large cloves garlic, chopped
    • 30 ml (2 T) olive oil
    • 100 g spinach, finely chopped
    • 10 ml (2 t) each lemon zest and juice
    • 45 ml (3 T) chopped parsley
    • 80 ml (¹/3 c) natural yoghurt
    • 125 g smooth low-fat cottage cheese
    • 2 eggs, whisked
    • 5 ml (1 t) cornflour
    • salt and pepper
    • 60 ml (¼ c) mozzarella
    • cheese, grated
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Preheat the oven to 180 °C.

1. CRUST Grease a 22 cm loose-bottom tin. Mix the ingredients and press on the bottom and up the sides of the tin. Chill and prick the crust.

2. FILLING Fry the bacon until just done. Remove from the pan, chop and set aside. Stir-fry the marrows, onion, carrots and garlic in the oil until tender. Add the spinach and heat until wilted. Add the zest and parsley and set aside.

3. Mix the lemon juice, yoghurt, cottage cheese, eggs, cornflour, chopped bacon and stir-fry vegetables in a bowl. Season with salt and pepper. Spoon the mixture into the crust. Sprinkle over the mozzarella and bake for 40 minutes.

4. Leave to cool for 15 minutes then turn out and serve.

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