CRUSTLESS QUICHE WITH BACON SPINACH CARROTS SPRING ONIONS & CHEESE – BAKED FRITTATA
Quiche, a versatile and delightful dish, takes on a new twist with our crustless version. The combination of bacon, spinach, carrots, spring onions, and cheese transforms this baked frittata into a culinary masterpiece. Let’s dive into the details, exploring the benefits, key ingredients, and expert insights that make this quiche a must-try.
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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:
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.
