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Spinach, feta and bacon quiche

Spinach, feta and bacon quiche with sour cream and lemon juice recipe

spinach, feta and bacon quiche




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    • Pastry
    • 250 ml (140 g) whole-wheat flour
    • 250 ml (100 g) Clover Cheddar, grated
    • 125 g Clover Mooi River Butter
    • Filling
    • 250 g rindless back bacon, chopped
    • 15 ml Clover Mooi River Butter
    • 150 g baby spinach, washed
    • 150 g Clover Feta, Sun-dried Tomato and Piquanté Pepper flavour, crumbed
    • 3 eggs
    • 250 ml Clover Fresh 2% Low Fat Milk
    • 125 ml Clover Sour Cream
    • 15 ml lemon juice
    • 50 ml La Campania Parmesan, grated
    • 3 ml mustard powder
    • 3 ml salt
    • freshly ground black pepper to taste
    • 6 ml chopped fresh herbs or 2 ml mixed dried herbs

    For pastry:

    Mix all ingredients to a soft pastry in a food processor.

    Press into base and sides of a 24 cm quiche dish.

    For filling:

    Fry bacon until crisp.

    Remove and keep aside.

    Add butter to rendered fat.

    Add spinach and fry until wilted.

    Spoon bacon and spinach onto base.

    Sprinkle feta over spinach layer.

    Beat eggs, milk, sour cream and lemon juice together.

    Add Parmesan cheese and seasoning and pour onto base.

    Bake in a preheated oven at 160˚C for 45 minutes.