Spinach, Chicken and Bacon Quiche

[insert something about New Year’s Resolutions]

It’s quiche time again! I bought a bag of fresh spinach and it was about to go back, so I decided to make a quiche again. Every time I make a quiche I wonder why I don’t make them more often. They’re great as dinner, lunch, snack or whatever.

I decided to use a mix of plain flour and whole wheat flour, but you could just opt to use all plain flour. And play around with the ingredients, it’s fun! Also, apologies for the lack of pictures, just couldn’t be bothered.


– 100g cold butter, cubed
– 100g plain flour
– 100g whole wheat flour
– 1 egg
– 1/2 tsp salt
– 1 tbsp cold water

– 1 tbsp olive oil
– 200g chicken
– 125g bacon lardons
– 400g spinach (I used fresh, I’m guessing frozen works fine too)
– 200ml cream
– 100g feta (I used the cheap knock-off feta)
– 1 onion
– 2 sticks of spring onion
– 3 eggs
– 2 cloves of garlic
– nutmeg
– pepper

Step 1. Preheat the oven to 190°C (175° for fan ovens).
Step 2. Put the butter and flour in a bowl. Rub the butter into the flour till you have fine crumbs. Add the eggs and the water and knead till you have a good ball of dough. Place in fridge to cool for a bit.
Step 3. Heat the olive oil in a big sauce pan. Fry the bacon and chicken for a couple of minutes. Add the onion and spring onion, fry a bit more. Finally, add the spinach and wait till it has wilted (?).
Step 4. In a bowl, mix the cream, eggs and garlic. Add pepper and nutmeg to your own taste. Add the chicken, spinach and bacon. Dice the feta and add it.
Step 5. Butter up a 23cm pie tin (loose-bottomed are the best!). Roll out the dough on a floured surface till it’s big enough to cover the tin. Roll up the dough, and unroll it over the tin. Press into the tin, repair any cracks (there will be cracks) and cut off the overhanging flaps.
Step 6. If you want you can blind bake the pastry for a bit, but I can never be bothered with that. Add the filling and place into the oven for 45-50 minutes.



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