Sweet corn, spinach and bacon crustless quiche
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
You won’t believe that this quiche doesn’t have crust when you taste it. Bursting with that traditional quiche flavour, it’s a sure winner for a weeknight meal!
Ingredients
Shortcut bacon
125 g, thinly sliced
Brown onion
1 small, finely chopped
Cooked frozen spinach
160 g, thawed
Frozen corn
¾ cup(s), (115g) thawed
Reduced-fat ricotta cheese
100 g
Grated parmesan cheese
½ cup(s), (40g)
Egg(s)
5 medium
Skim milk
¼ cup(s), (60ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 4cm deep, 22cm (base measurement) round quiche dish with oil. Line base with baking paper.
2
Lightly spray a small non-stick frying pan with oil and heat over medium heat. Add bacon and onion and cook, stirring, for 5 minutes or until bacon is golden and onion has softened.
3
Squeeze excess moisture from spinach. Place spinach, bacon mixture, corn, ricotta and parmesan in a medium bowl. Mix well to combine. Spoon spinach mixture into prepared dish. Whisk eggs and milk in a large jug until combined. Season with salt and freshly ground black pepper.
4
Pour egg mixture over spinach mixture in dish. Bake for 25–30 minutes or until golden and set. Stand quiche in dish for 5 minutes before cutting into wedges to serve.
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