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Saturday, 16 February 2019

Spinach, Feta & Bacon Quiche

I finally caved in and bought myself the long-desired round convection oven that sits on the counter. Of course I had to immediately try out my new 'toy' and the punnet of chopped spinach that I had in the fridge seemed like the ideal starting place. I show you how to bake your own spinach, feta and bacon quiche in today's blog. Don't fret if you do not have one of these little ovens. The baking is the same as in a conventional oven.


Boil the spinach with a pinch of salt in water.


Fry 250 g chopped bacon in oil.


Dice 1 large onion and brown the onion in a little bit of oil.


Add 2 teaspoons each (10 ml each) oregano, chopped parsley and rosemary.


Mix everything together in a large bowl.


Make roughly 300 ml thick white sauce in a saucepan.


Add 100 ml plain yogurt. If you prefer the less fat-reduced version, you may add cream, rather than plain yogurt.


Dice some pitted olives and roughly 200 g feta cheese. Add everything to the bowl and mix together.


Scramble 4-6 large eggs.


Mix the eggs into the rest of the ingredients.


Coat your pie dish(es) with non-stick spray and fill it with the spinach mixture.


Preheat an oven to 180°C and bake the quiche for about 40 minutes, or until it starts to pull away from the sides of the dish.


Grate some Cheddar Cheese.


Sprinkle the grated cheddar over the quiche about 10 minutes before it is ready to come out of the oven.


Continue baking until ready. Serve hot from the oven.


You can watch a compilation video of the steps above on YouTube:
https://youtu.be/rdtT1FHRuXU


Marietjie Uys (Miekie) is a published author. You can buy my books here:
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