Ingredients:
Ingredients Quantity
Eggs (room temperature) 8
Elmlea Double Cream 3/4 Cup
Back Bacon (chopped) 200g/7oz
Fresh Baby Spinach 150g/5.3oz
Shredded Carrots 1/2 Cup
Spring Onions (sliced) 2
Cheddar Cheese (shredded + extra for top) 100g/3.5oz
Instructions:
see continuation on next page
Instructions:
1. Prepare the Egg Mixture:
In a bowl, beat the eggs.
Combine with Elmlea Double Cream.
Add shredded cheddar cheese, and season with salt and pepper.
2. Cook Bacon and Spinach:
Cook chopped back bacon until done.
In the same pan, add a tablespoon of olive oil.
Cook fresh baby spinach until wilted.
3. Prepare the Vegetable Ensemble:
Butter-grease a 28cm pie dish.
Scatter spinach, add bacon, carrots, and spring onions.
Finish with another layer of spinach on top.
4. Pour Egg Mixture:
Pour the prepared egg mixture over the vegetable ensemble.
Ensure it covers all the veggies evenly.
5. Top with Cheese and Bake:
Sprinkle extra shredded cheddar cheese on top.
Bake in a preheated oven at 180C/350F for 45 minutes or until set.
6. Enjoy!
Once baked, slice and enjoy the flavorful crustless quiche.
