WATCH | Hate making pastry? How to make a tasty quiche with a bread crust
There's no need to mess about with pastry when making this scrumptious bacon, mushroom and spinach quiche
5 - 6 slices of Sasko Premium White Bread
¼ cup butter, melted
1 tsp dried basil
1 tsp dried oregano
1 cup diced bacon
1 small onion, chopped
1 ½ cups button mushrooms, chopped
3 cups baby spinach
Salt and pepper, to taste
1 cup cream
1 ½ cups cheddar cheese, grated
2 tbsp fresh parsley, chopped
- Preheat the oven to 180°C.
- Grease a springform cake tin.
- Using a rolling pin, flatten the bread slices.
- Use the bread to line the bottom and sides of the cake tin; press the slices together and make sure they overlap well.
- Combine the melted butter with the dried herbs.
- Brush the herb butter over the bread slices, then bake for 10 minutes. Remove the bread crust from the oven and allow to cool.
- To make the filling, heat some oil in a large pan over high heat. Add the bacon and cook until soft.
- Add the chopped onion and mushrooms and fry, stirring occasionally, until the mushrooms have reduced in size and the onions have softened (about 5 minutes). Season with salt and pepper.
- Add the spinach to the pan, let it wilt and then remove the pan from the heat.
- In a mixing bowl, whisk the eggs and cream until combined. Stir in the cheese and parsley and season to taste.
- Spoon the filing mixture into the bread crust. Gently pour the egg mixture over the filling making sure to spread it evenly.
- Bake for 35 - 40 minutes or until a knife inserted near the centre comes out clean. Let it rest for 5 minutes before slicing and serving garnished with chopped parsley.
WATCH | How to make bacon, mushroom and spinach quiche with a bread crust, step-by-step