Hi Hive foodies!
The recipe I am sharing today is one of my favourites, and something that my husband has been having for lunch almost every day for the past four years! My daughter, Abbey, also loves having it for breakfast.
This quiche is filled with meat, cheese and veggies and definitely cannot be considered traditional 😅 but it is pretty decent, fills a lunchbox nicely. Making a big batch and freezing for later also saves a ton of time. See why I love this recipe so much?
Recipe
1 Onion
1 Punnet mushrooms 250g
500g Bacon chopped
4 Vienna sausages
200g cheese
2 sheets Puff pastry
1 Ring plain feta cheese
1/4 Green Bell pepper, cut into thin strips
12 Eggs
360ml Milk
salt,pepper, oregano
Method
Spray 4-6 tins and line with puff pastry. Store in freezer while prepping the filling.
Dice the bacon and sausage, then cook together. Set aside to cool.
Chop mushrooms and onion, cook together on medium heat for 10 minutes. Set aside to cool.
In a large bowl, whisk together, Eggs, milk, salt, pepper and spice to taste.
Preheat oven to 190°C
In each prepared pie crust sprinkle a layer of the bacon and sausage mix, followed by a thin layer of grated cheese and some crumbed feta. Layer onion and mushroom mix, then top of with egg mix.
Sprinkle more cheese and place pepper strips on top.
Bake at 190°C for 45 minutes or till golden.
(Add 5-10 minutes if baking from frozen)
To freeze, assemble and freeze uncooked. Bake from frozen. Serve hot or cold
And there you have it, a month's worth of very filling quiche.
Thanks for reading! Happy cooking and baking!