Archive for February, 2010

Em’s Everything Quiche

1 sheet of shortcrust pastry

salt & pepper for seasoning

5 eggs

200ml cream

250g box frozen spinach (thawed)

200g fetta

1/3 cup finely chopped leek

425g tin of asparagus

5 round ends of bacon (finely chopped)

Parmasen to garnish


Blind bake quiche crust as per instructions on packet

Mix eggs, salt & pepper, cream, fetta till smooth

Stir through leek and bacon

Pull the crust out of the oven

Line with asparagus

Pour the egg mixture over

Sprinkle with parmesan

Bake at 160 until cooked through and golden brown on top (30-40 minutes)

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