A delicious and easy quiche that can be enjoyed as dinner or a nice change as a lunch box treat.
Ingredients
1 sheet shortcrust pastry, slightly thawed (gluten free if required)
2 small potatoes, peeled and cut into cubees
2 tsp margarine
1 clove garlic, finely chopped
100g fresh spinach leaves
5 eggs
1/2 cup Vitasoy Vitamin and Mineral Enriched Ricemilk
4 lean rindless bacon, diced
1/2 cup grated Parmesan cheese
freshly ground black pepper
Method
Preheat the oven to 170°C/ 150°C (fan forced). Grease a 23 cm loose bottom fluted flan tin
Roll out the pastry between two sheets of non-stick baking paper until large enough to line the flan tin. Place gently in the tin and trim the edges
Blind-bake for 10 minutes or until lightly browned. Remove from oven and set aside whilst making filling
Boil potato for 10 minutes or until tender; drain and cool
Melt dairy spread in a non-stick frying pan over medium heat. Add garlic and cooked potatoes and cook, stirring, for 3-5 minutes or until golden brown. Add spinach and toss until just wilted
Whisk eggs Vitasoy Vitamin And Mineral Enriched Rice milk and bacon together in a large bowl. Add Parmesan and season with pepper. Arrange the potato and spinach evenly over the pastry base and pour the egg mixture over the top. Bake for 40-45 minutes or until cooked through (set when shaken gently)
Tips & Hints
To blind bake, line the pastry with baking paper and fill with baking beads or uncooked rice or beans. Bake for 10-15 minutes. Remove beans and paper and cook uncovered for 5-10 minutes
