21 May, 2016
Brunch Quiche
Brunch Quiche
Makes 1 x 20cm quiche & 9 mini quiches
Ingredients:
- 1 sheet frozen shortcrust pastry
- 1 cup grated cheese
- 150g diced bacon pieces
- 5 mushrooms, halved and sliced
- 1 onion, finely diced
- 1 cup shredded baby spinach
- 1 punnet cherry tomatoes, quartered
- 1 tablespoon minced garlic
- 1 cup cream
- 9 eggs, lightly beaten
- Salt & pepper, to taste
- 1/2 cup SR flour
Method:
- Preheat oven to 180 degrees Celcius and pre-grease a quiche or tart tin and a muffin tray
- Roll out the defrosted pastry sheet until it’s large enough to cover the base of the quiche tin and cut of excess pastry
- Line the pastry shell with baking paper then fill the baking paper with baking beads and blind bake the pastry shell for 15 minutes
- Prepare the filling by combining all ingredients, except the SR Flour and mix until well combined
- Pour the filling until level with the pastry shell edge and return to the oven and bake for another 30-40 minutes or until golden and set
- Add the flour into the remaining filling and pour the filling into the pre-prepared muffin tray and bake for 20-25 minutes
- Allow to cool slightly and serve or cool completely and serve chilled
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within a period of 3 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered