For a light summer lunch or part of a brunch a quiche is always a winner. Great for using left over chicken too! My favourite combination of ingredients is Bacon, Feta and Spinach.
Other combinations can be; Chicken and mushroom or even a vegetarian quiche like butternut and feta, the ideas are endless.
Crust:
1 1/2 cup all purpose flour
pinch of paprika
100g butter, cut into little blocks
1/2 cup grated cheddar cheese
2 egg yolks
90ml cold water
Mix the flour, paprika and butter in a food processor until you get a crumb like texture. Add the water and cheese and mix till it turns into dough. Press the dough on the bottom and sides of a quiche pan, or any other oven proof dish. I
t has to be about 25 cm in diameter.
Bake in a pre heated oven for about 8 minutes.
Filling:
Olive oil for frying
1 medium onion, finely chopped
250 g bacon, diced
250 g cottage cheese
1 ring or feta cheese, crumbled
1 cup cooked spinach, finely chopped, all water drained.
1/2 cup cheddar cheese, grated
pinch of salt
Brown the onion in a little oil, add the diced bacon, fry until cooked and set aside to cool down.
Once cooled, add the spinach, feta, salt.
Mix the 3 eggs with the cottage cheese.
Add the spinach mixture into the pre-cooked crust. Pour the cottage cheese mixture over the spinach mixture and lastly sprinkle the cheddar cheese on top and sprinkle some parsley for decoration.
Bake for 30 min at 180 degrees Celsius.