Recipe

Bacon Quiche

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Bacon Quiche

Quiche with bacon, cottage cheese, sun-dried tomatoes and Swiss chard. Served with tomato salad.


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Ingredients to serve 2

  • 1 tbsp x Seed Mix
  • 100g x Swiss chard – remove stalks & slice
  • ½ x onion – peel & chop finely
  • 100g x homestyle bacon – chop (2cm)
  • ½ clove x garlic – peel, grate finely & chop
  • 3 x eggs – beat lightly
  • 3 tbsp x smooth cottage cheese
  • 30g x sun-dried tomatoes – chop roughly
  • 50g x feta – crumble
  • 30g x hard cheese – grate finely
  • 1 tbsp x yoghurt
  • ½ tsp x white wine vinegar
  • 1 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 1 tsp x water (for the vinaigrette)
  • 1 x tomatoes – dice (1cm)
  • 100g x cherry tomatoes – cut in half
  • 5g x mint – tear leaves
  • 3g x parsley – remove stalks & chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 tbsp x Seed Mix
  • 200g x Swiss chard – remove stalks & slice
  • 1 x onion – peel & chop finely
  • 200g x homestyle bacon – chop (2cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 6 x eggs – beat lightly
  • 6 tbsp x smooth cottage cheese
  • 60g x sun-dried tomatoes – chop roughly
  • 100g x feta – crumble
  • 60g x hard cheese – grate finely
  • 2 tbsp x yoghurt
  • 1 tsp x white wine vinegar
  • 2 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 2 tsp x water (for the vinaigrette)
  • 2 x tomatoes – dice (1cm)
  • 200g x cherry tomatoes – cut in half
  • 10g x mint – tear leaves
  • 5g x parsley – remove stalks & chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Seed Mix: Place a small pan on high heat and dry toast the Seed Mix until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 3

Swiss chard: Place a large saucepan on medium-high heat with a little splash of water. Add the Swiss chard and cook for 1 minute until wilted. Remove from the pan, place into a colander and use the back of a spoon to squeeze out any excess liquid. Set aside.

Step 4

Bacon, onion & garlic: Place a frying pan on medium-high heat with a drizzle of olive oil. Add the onion and cook with a little salt for 5 minutes. Add the bacon and cook 8-10 minutes until golden and crispy. Add the garlic and cook for another minute. Remove from the pan and set aside into a bowl.

Step 5

Bacon mix: Add the eggs and cottage cheese into a bowl and beat with a fork or a whisk to mix well. Add the bacon, onion and garlic, Swiss chard, sun-dried tomatoes and crumbled feta. Season with a little salt and pepper. Spoon the mixture equally into a non-stick muffin tray (about 3 per person) and sprinkle with hard cheese. Cook in the oven for 15 minutes until golden and a little firm to the touch. Let them cool down slightly, before removing them from the tray. NOTE: If you don’t have a muffin tray, tip the mixture into a casserole dish, sprinkle with hard cheese and cook in the oven for 25 minutes until golden and a little firm to the touch.

Step 6

Yoghurt vinaigrette: In a bowl, mix together the yoghurt, white wine vinegar and whisk in the olive oil (see quantity above for the vinaigrette). Add the water (see quantity above for the vinaigrette) and mix.

Step 7

Tomato salad: In a bowl, mix together the diced tomatoes, cherry tomatoes and mint. Season with a little salt and pepper. Drizzle the yoghurt dressing over the salad. Sprinkle over the toasted Seed Mix.

Step 8

Serve the bacon quiche with the tomato salad on the side. Sprinkle over the fresh parsley.

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