Bacon Spinach Quiche

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A no fail recipe - one that gets rave reviews whenever someone tries it. So easy yet so yummy! Great hot or cold - ideal for school/work lunches. Freezes well. I quadruple the recipe and cook these in bulk to make life easy. These quantities make either 2 family quiches/pies or about 16 small individual ones (i use muffins tins for these). Enjoy!!

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Steps

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In a frypan , melt butter and saut onion and bacon until onion is translucent.

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Heat spinach and drain on paper towel.

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Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.

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Take off heat and mix in mayonnaise and mustard.

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Season with salt and pepper to taste.

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Allow to cool to room temperature.

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Beat eggs and milk and add to other ingredients.

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Add 1 / 2 of the cheese.

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Stir to combine.

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Defrost pastry.

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Grease 2 quiche / pie tins and line with pastry.

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Divide egg mix evenly between the 2 tins.

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Top with sliced tomato and remaining grated cheese.

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Cook in a preheated oven for 25-30 minutes or until golden and set.

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Ingredients

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frozen puff pastry, lean bacon, onions, frozen spinach, frozen corn kernels, butter, eggs, mayonnaise, milk, salt, pepper, whole grain mustard, tasty cheese, tomatoes