In the hotter months, most of us don’t want to heat a heavy, robust meal. A piece of light bacon and egg quiche with a tasty side salad is usually enough.

Furthermore, the benefit of home cooked quiche is swapping ingredients that you don’t like. Also, quiche is a great way to sneak in those extra vegetables that the whole family can enjoy.

This bacon and egg quiche is packed with vegetables, including zucchini, carrots and spring onions. It is super tasty, and you’ll definitely get a good dose of calcium from the recipe too.

Equipment Needed to Bake a Quiche

You’ll need a non-stick loose based, round tart/quiche tin, that’s 25 cm in diameter. You’ll also need a strong stainless steel whisk. Most other equipment should be regular household items, including a fork, a sharp knife for dicing ingredients, and some baking paper. Finally, if you don’t have weights for cooking the pastry, you can use uncooked rice instead.

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Bacon & Egg Quiche

This tasty bacon and egg quiche is light and fluffy, and packed with goodness. Carrots, zucchini, spring onions and light cheese make this a healthy, light meal all year round.

Course Main Course

Keyword bacon & egg quiche, bacon & zucchini quiche, Cheesy quiche, quiche, quiche recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 4

Ingredients

• 6 Eggs
• 2 sheets Low Fat Puff Pastry
• 1 cup Light Milk
• 4 rashes Short Cut Bacon (fat trimmed off) diced
• 2 Spring Onions diced
• 1 Carrot finely grated
• 1 Zucchini finely grated
• 1 bunch Chives diced
• ½ cup Low Fat Cheese grated
• Olive Oil Spray
• Salt & Pepper

Instructions

• Firstly, set the oven to 180°c. Thaw the pastry and shape it to a 24 cm round quiche/ tart pan. Press around the edges to get a good seal and trim the excess pastry. Next, prick the base of the pastry with a fork.
• Before you place the pastry case in the oven, place baking paper around the inside and add pastry weights or uncooked rice to the base. Cook for approximately 20 minutes.
• While the pastry is in the oven, dice the bacon and lightly fry it in a pan with olive oil spray.
• Finely grate the carrots. Finely grate the zucchini and squeeze out excess liquid with a muslin cloth. Finely dice the spring onions & chives.
• Once the pastry has been in the oven for 20 minutes, remove the weights and paper and bake the pastry case for a further 5 minutes.
• Next, place the eggs and milk in a large bowl & whisk them together until combined. Add all of the ingredients to the egg mixture and stir through. Then add salt and pepper to taste. Return the quiche to the oven for about 30 minutes or until the egg mixture sets.
  

Swaps & Tips for a Great Quiche

Firstly, we always try to keep our recipes as light as possible. That’s why we use light milk, low fat pastry and low fat cheese. But if you like a creamier quiche, there’s no reason why you can’t use full-cream milk, full-fat cheese and regular puff pastry.

When working with a chef once, I discovered that he used short-cut pastry to make any kind of tart because he didn’t like the puffiness of the puff pastry. If you choose to, you can always replace the puff pastry with short-cut pastry. But, we have never seen a lower fat short-cut pastry.

Furthermore, if you’re someone who doesn’t like bacon, you could substitute it for smoked salmon or chicken. Smoked salmon actually goes really well in this quiche instead of bacon, because it has salty, punchy flavours too. For people who prefer a vegetarian diet, mushrooms are a great addition to this quiche.

Finally, if you don’t like any of the vegetables that we’ve added, simply leave them out or substitute them with a different vegetable such as spinach, broccoli or mushrooms.