If you are looking for a hassle-free, wholesome, and complete meal, this Puff Pastry Quiche is a show stopper. Light puff pastry crust filled with smoky bacon, vegetables, and melty mozzarella, stirred into soft and creamy egg custard. Serve hot or cold for a tasty and portable treat.
This recipe makes an 8-inch quiche.
1 sheet 8-inch frozen puff pastry
¼ cup or 60ml whipping cream or light cream
½ cup or 60g streaky bacon, chopped into bite sizes
2 tbsp of onions, finely chopped
1 cup of Big Heart Tomatoes, and Multicolour Spinach, chopped into bite sizes
1 big handful of mozzarella cheese
Salt, pepper, and mixed herbs to taste
Oil spray or butter to brush pan
Preheat the oven to 200°c.
Brush the base and sides of a 14cm baking pan with butter or oil.
Dust a kneading board with flour. Place the puff pastry on the board, and roll it out to half of its initial thickness.
Lay the rolled pastry sheet on the brushed pan. Make sure the base and sides of the pan are well-covered with the puff pastry. This helps to hold the filling better.
Sprinkle the bacon, Big Heart Tomatoes, Multicolour Spinach, and onions evenly onto the pastry sheet.
In a medium bowl, whisk the cream and eggs together, and season it with salt, pepper, and mixed herbs. Pour the mixture over the chopped ingredients.
Top the filling with cheese, and place the pan into the oven. Bake for 15 minutes at 200°c, until the topping turns golden brown, and the egg filling is solid but slightly wobbly.
Serve hot or at room temperatures, per your preference.