I have always been a huge fan of quiche. If it’s on the menu, I’ll almost always order it for lunch when we’re out. I’ve convinced myself it’s somehow a “healthy” option even though I’m sure the restaurant version includes cream instead of milk.
But here’s a great recipe for a spinach quiche that’s a little healthier than restaurant quiche and packed full of spinach. I suppose if you hate spinach, that won’t really impress you, but it happens to be right up my alley.
4-5 slices streaky bacon
1 large onion
2 cups frozen spinach, thawed
1/2 cup shredded mozzarella
5 whole eggs
3 egg whites
1/2 cup milk
1 pre-made pie crust
Brown the bacon in a skillet and set aside. Chop the onion into small chunks and cook over medium heat until it’s soft and translucent. Thaw and drain the frozen spinach (Tesco and Dunnes do great big bags of these frozen spinach bullets. They’re super fun. Which makes me a super nerd.)
Spread your pie crust out in your quiche pan. Chop the bacon and layer that in the pie crust, along with the onions and spinach. Whisk the eggs, egg whites and milk together and pour it into the filled tart pan, taking care not to let the egg overflow the edges. Sprinkle the top with mozzarella cheese. Bake at 200C/400F until the quiche is firm. The genius of using a shallow tart pan is that it only takes about 25 minutes to cook!