Spinach and Shallot Quiche with Bacon

Ingredients
yield 18 tarts

18 pieces mini tart shells, parbaked
4 pieces bacon, cooked and diced
100 grams spinach
1 small shallot, diced fine
2 eggs, large
¼ cup whipping cream
75 grams feta cheese, crumbled
Salt and pepper to taste

Preheat oven to 325°F convection bake

In a large saucepan over medium heat, sweat shallots

Add spinach and allow to wilt. Set aside to cool. Once cooled, press out remaining water and chop fine

Cook and cut bacon

Mix together egg and cream. Set aside

Line the par-cooked tart shells with diced bacon and the spinach mix. Pour the egg mixture into the shells until just under full. Sprinkle with salt and pepper, and top with crumbled feta

Bake at 325°F convection bake for 9-12 minutes – until tops are browned and centres are set. Serve hot.

Bon appetit!

Spinach and Shallot Quiche with Bacon 2

 

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