Pastryless Bacon and Spinach Quiche

This has been by far my most popular recipe with readers. It seems as though a lot of people out there struggle with how to make a pastryless quiche. Well, it's surprisingly easy... :-)

Quiche is one of those old faithful meals that you can whip up quickly after work. This recipe is a little different because the (gluten free) flour gets mixed in with everything else. There's no having to roll pastry, so it is extremely quick to prepare. My pastryless quiche takes 15 minutes to prepare and a further 20 minutes cooking in the oven. It generously feeds 6 people.

Ingredients:

• 10 eggs
• 1 x 300ml carton of pure cream (Suggest you don't use lite cream. It's just not the same).
• 1/2 cup of milk (Optional)
• 125 grams of gluten free plain flour
• 100 grams of grated cheddar cheese
• 50 grams of feta cheese
• 3 rashers of bacon
• 1 packet of fresh baby spinach leaves
• 1 teaspoon of salt
• Pepper to taste.

Method:

• Prewarm your oven to 180 degrees Celsius.
• Chop up your bacon rashers into small pieces and fry in a pan for 5 minutes until bacon pieces are crisp and brown.
• Put the bacon to one side on some kitchen paper to drain and cool.
• Place the entire pack of fresh baby spinach in to the same fry pan. Grind in some black pepper and place the lid on the pan. The spinach will wilt away to 10% of its original size in about 1 minute. Then remove from the pan.
• While the bacon is frying, crack 10 eggs in to a large mixing bowl.
• Add the 300ml carton of cream
• Add 1 teaspoon of salt
• Beat with a metal whisk
• Tip the gluten free plain flour in to a sieve and tap/sieve the flour in to the bowl stopping every 30 seconds to stir in the flour with the whisk.
• Add 100grams of grated cheese, the bacon pieces and the wilted spinach to the mix.
• By now, the mix should be appear pretty thick and gluggy. If you think it's too thick, add the 1/2 cup of milk just to thin the mix down a little. (The milk is optional. You be the judge whether the mix requires thinning or not at this point).
• Grease a large baking tray with spray oil.
• Pour the entire mix from the bowl in to the tray.
• Drag a spoon through the mix so to distribute the bacon and cheese evenly.
• For a bit of added zing, crumble 50 grams of feta cheese in your hands and distribute across the top of the quiche mix. (It should not sink into the mix).
• Add a little extra grated cheese to the top and you're done.
• Place in the oven for 20 minutes.
• Check the quiche after 10 minutes, the top of the quiche is likely beginning to rise and brown. If so, cover with aluminium foil to prevent the top burning.
• After 20 minutes, remove from the oven and test the center with a fork to ensure it's cooked all the way through.
  Allow the baking tray to cool for a few minutes before cutting the quiche.
• Serve hot or cold. This dish is also great for dinner parties and school or work lunches.