Home Lifestyle Recipes Recipe: Quick and easy quiche

Recipe: Quick and easy quiche

Quiche may sound intimidating to some, but it’s really not a nightmare with a little bit of help from a trusty recipe

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Get real, Mzansi, even for a kitchen goddess cooking on busy weeknights and lazy weekends can be such a schlep. 

Frozen, raw foods are no doubt the lifesaver for quick meal solutions, as those packets of frozen produce are fresher than you think. 

READ MORE: So, how fresh are frozen veggies?

Here’s a recipe for a quick and easy quiche made with frozen chips that is worth every second you save.

INGREDIENTS 

500g frozen crispy oven chips, oven baked as per pack instructions

60ml vegetable oil

6 eggs

300ml fresh cream or full cream milk

250g streaky bacon, roughly diced

60g sweet piquant peppers, finely sliced

Salt and freshly ground black pepper, to season

20g salted butter, for greasing quiche pan

60ml (40g) semolina

2 spring onion, finely sliced for garnish

METHOD  

  1. Preheat oven to 200°C, grease a 25cm x 5cm quiche pan with butter and sprinkle with semolina to form a crust. On a lined baking tray, sprinkle the crispy oven chips with vegetable oil and season with salt and freshly ground black pepper. Bake 25-30 minutes until golden and crispy. Set aside.
  2. Meanwhile, in a medium mixing bowl, whisk the eggs and cream and season with salt and pepper. Set aside.
  3. In a medium saucepan, add the bacon into a cold pan. Turn to a medium heat and allow bacon to crisp. Heat through the piquant peppers.
  4. Layer the chips, bacon and piquant peppers into the prepared quiche pan and top with the egg mixture. Sprinkle the remaining semolina over the top and bake for 30-35 minutes at 170°C.
  5. Remove from oven and serve warm or at room temperature.
  6. Garnish with spring onions.

READ MORE: So, how fresh are frozen veggies?

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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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