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Jalapeno cheese quiche ( if you don't like spicy food just leave out the jalapenos )

 

12 eggs

600ml thickened cream

Filling

3 rashers bacon diced

2 small brown onion diced

5 cloves garlic minced

1 bag coles pre shredded carrot or 2 carrots grated

1 bag coles large bag of baby Spinach or 6 handfuls

6 tablespoons plain flour or gluten free flour works well top

3 teaspoons chicken massal stock powder

Salt and pepper to taste

3/4 cup or so of pickled jalapeno ( diced 1/2 a cup of the chilies for the filling but do remember to leave 1/4 cup of jalapenos whole for the topping )

2 1/2 cups grated tasty chesse

 

Add the bacon, onion and garlic to a fry pan with a tiny bit of oil and gently cook until the onions are translucent, now add the shredded carrot and Spinach and saute until the Spinach has wilted. Remove from the heat and stir through the flour, chicken stock powder, salt and pepper.

Whilst you allow the filling to cool to room temp get the rest ready by cracking the eggs into and bowl, whisk and add the cream.

Once the filling has cooled add 2 cups of the grated cheese and 1/2 cup of the pickled jalapeno making sure you leave a handful of the chilies to decorate the top of the quiche, stir well to incorporate all the filling.

I usually make 6 portions with this quiche but you could certainly just make 1 big quiche if you prefer. Divide filling amongst 6 foil containers then spoon the egg and cream mix evenly amongst the portions. Top with jalapeno slices and the remaining 1/2 cup cheese.

Bake on 180 degrees Celsius for 45 minutes or until golden.

If making 1 large quiche place filling In a greased baking dish, pour over the egg and cream mix top with jalapeno slices and extra tasty cheese. Bake for 1 hour on 180 or until golden.

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