Bacon Spinach and Feta Quiche (2024)

Pastry Ingredients

• ▢ 1 & ⅔ cups plain flour
• ▢ 145 grams butter cold and cut into cubes
• ▢ 2 tablespoon cold water

Filling

• ▢ 1 cup milk
• ▢ 5 eggs
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 1 cup baby spinach leaves
• ▢ 100 grams feta crumbled
• ▢ 1 cup tasty cheese grated
• ▢ 4 rashers short cut bacon diced
• ▢ 100 grams cherry tomatoes cut in half
• ▢ 2 cloves garlic crushed
• ▢ 1 tablespoon onion flakes

• Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.

• Slowly add the water and use a butter knife to combine.

• Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.

• Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.

• Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.

• Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately ½ cm of pastry hanging over the tin as it will shrink.
  

• Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.

• To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.

• Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.

You can also use store bought shortcrust pastry for this recipe.

I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.

This recipe is freezer friendly.

Pastry Ingredients

• ▢ 250 grams plain flour
• ▢ 145 grams butter cold and cut into cubes
• ▢ 2 tablespoon cold water

Filling

• ▢ 250 grams milk
• ▢ 5 eggs
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 80 grams baby spinach leaves
• ▢ 100 grams feta crumbled
• ▢ 90 grams tasty cheese
• ▢ 4 rashers short cut bacon diced
• ▢ 100 grams cherry tomatoes cut in half
• ▢ 2 cloves garlic
• ▢ 1 tablespoon onion flakes

• Place the plain flour, butter and water into your Thermomix bowl and mix for 6 seconds on speed 6.
  

• Scrape down the sides of the bowl and using the kneading (interval) function, mix for 3 minutes.
  

• Turn the mixture out onto a bench dusted with flour or a Thermomat and bring together into a smooth ball. If the mixture is a little too crumbly, add an extra tablespoon of water. Wrap the dough in cling wrap and place into the fridge for 30 minutes to chill - preheat your oven to 190 degrees fan forced.
  

• In the meantime, place the tasty cheese into a clean Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.

• Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.

• Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately ½ cm of pastry hanging over the tin as it will shrink.
  

• Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.

• To make the quiche filling, add the garlic cloves to your bowl and mix for 5 seconds, speed 7 to crush.
  

• Scrape down the sides of your bowl and add the short cut bacon (which has been roughly torn into pieces) to your Thermomix bowl and mix for 5 seconds, speed 5 to dice.

• Add the grated tasty cheese, milk, eggs, onion flakes and salt and pepper and mix for 10 seconds, speed 2 on REVERSE to combine.

• Sprinkle the baby spinach leaves, tomatoes and feta over the baked pastry shell and pour the filling over the top before baking in your 190 degree preheated oven for 35- 40 minutes or until it's golden on top and cooked through when tested with a skewer.
  

You can also use store bought shortcrust pastry for this recipe.

I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.

This recipe is freezer friendly.