This is one of those recipes that you can add to. I often throw in whats on hand such as shallots, silverbeet or chillis. Add tofu mixture to pan and stir to combine; pour mixture into pie crust and smooth out the top. Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don’t all sink to the bottom. Pour over the spinach and bacon mixture and bake in the preheated oven for about 20 – 25 minutes or until nicely browned, the custard is set, and a knife inserted one inch (2.5 cm) from the edge of the crust comes out clean.
Modified this recipe by using 1 pound baby Bella mushrooms and another pound of vegetables I had to use up, like red bell pepper, broccolini and shallots. Even though I filled the pie crust (deep dish as directed), I still had a quite a bit of egg mixture left over.
Normally I don’t comment on comments”, but this recipe is so good I thought I needed to write. Now, by clicking ‘Save this recipe’ or ‘I cooked this’ on any of our recipes, they’ll be saved and grouped into your personal online recipe book. And since the recipe uses frozen spinach instead of fresh, there’s no need to wilt the spinach before using – just thaw, squeeze and go!
The secret to delicious quiche is to eat it fresh, and to have plenty of the key flavour (such as chorizo, below) and eggy custard within a super-crisp crust. Let me know your thoughts on 8 eggs per quiche (I cut the quiche into 4 big slices so that there are 2 eggs per slice for my spouse).
Yes, this is a quiche, but what I’m really trying to get at is that I made the quiche with a 3 INGREDIENT PIE CRUST RECIPE!. I must admit, I didn’t follow the recipe because I made my own crust – SUPER EASY and way healthier. Quiche can be baked and cooled up to 3 days in advance; bring to room temperature or reheat in a low oven before serving.