Roasted Tomato, Spinach and Bacon Quiche


1.5 sheets puff pastry
Olive oil spray
250g tomatoes, thickly sliced
3 rashers bacon, sliced into small squares
50g spinach
4 eggs
1/2 cup milk
1/4 cup parmesan
Sprinkle of mozzarella

Thaw out puff pastry. Preheat oven to 180 degrees Celsius. Arrange thawed pastry into quiche dish, prick, and put in oven for 15 minutes. Spray olive oil onto baking tray. Roast thickly sliced tomatoes for 15 minutes. Fry sliced bacon in frying pan for 5 minutes, until cooked. Steam spinach. Meanwhile, beat eggs, milk and pepper in a jug. Arrange fried bacon, roasted tomatoes and steamed spinach over pastry. Pour over egg mixture. Sprinkle with parmesan and top with a little mozzarella. Bake in oven for 30 minutes. Serve with salad. Serves 4.

The tomatoes where homegrown (obviously!) and, when roasted, are the sweetest things in the world! This quiche seems really simple, but those roasted tomatoes made it taste pretty special.

3 thoughts on “Roasted Tomato, Spinach and Bacon Quiche

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