Wednesday, April 29, 2015





I lined a quiche dish with baking paper then lined with shortcrust pastry (bought). Blind bake for 10 minutes.


In a large bowl add:

2 rashers of bacon, finely chopped

1 small onion, chopped

Kernels from 1 corn cob

1 carrot, grated

1 small zucchini, grated,

1 cup mushrooms, finely sliced

1 handful baby spinach leaves

* micro all for 2-3 minutes until veggies soften


In another bowl, crack 7 eggs. Whisk to break up.

Add 150mls cream, 1/2 cup of grated cheddar cheese, 1 tspn chicken stock powder, cracked pepper and salt (if you wish) and a sprinkle of dried parsley.


Add egg mix to veggies and combine. Pour into pie shell and add slices of cherry tomatoes to the top, sprinkle with more grated cheese.


Bake for 30-40 minutes at 180C until firm. We had a few lamb cutlets so we served them with the quiche and salad. Enjoy!

Joolz xx





  1. Yes! I think I have everything needed to make this tomorrow (already have tonight's dinner in crockpot). I can make it another day without dragging myself grocery shopping. :)

  2. That looks and sounds so good....might give it a try on the weekend. Thanks!

  3. Yum Joolz, this looks soooo good!

    Another recipe to add to my long to do list, I am always looking for lunch time ideas and I think this quiche would be perfect :)


  4. Made it tonight, and it was great! I've never thought to add carrot or corn before, but loved them in it. I made two quiches, since son and hubs were both home tonight, and I wanted there to be leftovers for hubs' work dinners. All are packed and stored, and a piece in the fridge for my breakfast (I love quiche for breakfast!)

  5. Looks delicious Joolz!!! Yummo.


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