Bacon Spinach and Feta Quiche

This Bacon Spinach and Feta Quiche is an easy family meal – and it’s freezer friendly too.

We’re big fans of Quiche and the like in our house, and you will find either some type of Quiche or Impossible Pie on our meal plan each week!  I love to make these as not only do ALL of our boys actually eat them, but Quiches are a great way of using up any leftover meat and vegetables in the fridge.  This Bacon Spinach and Feta Quiche is one of my favourite Quiche recipes as takes relatively little effort to make (especially if you use store bought pastry) and it can also be frozen.

You will get around 6 serves from this recipe, however you can stretch this out if you serve it alongside extra veggies, a salad or even some homemade chips.  When it comes to the filling, you can mix it up if you like, I’ve made this using sun-dried tomatoes and parmesan cheese too with great results. You can also leave out the bacon if you would prefer a vegetarian meal.

Tips for making Bacon Spinach and Feta Quiche:

• You can also use store bought shortcrust pastry for this recipe, just roll your pastry out to ensure it fits the baking dish.
• For a vegetarian meal, omit the bacon.
• I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.
• This recipe is freezer friendly.

You can find more easy Family Meal ideas in my Family Dinners Made Easy book – also available in a Thermomix version.

You can view all of my print and eBooks here.

Print Recipe

4.84 from 6 votes

Bacon Spinach and Feta Quiche

This easy Bacon Spinach and Feta Quiche recipe makes a great easy meal for the whole family. It's simple to put together and it's also freezer friendly too. Both regular and Thermomix instructions are included.

Prep Time30 mins

Cook Time1 hr

Chilling Time20 mins

Total Time1 hr 30 mins

Course: Dinner

Keyword: Family Food, Freezer Friendly, Thermomix

Servings: 6 people

Ingredients

Pastry Ingredients

• 1 & 2/3 cups plain flour
• 145 grams butter cold and cut into cubes
• 2 tbsp cold water

Filling

• 1 cup milk
• 5 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup baby spinach leaves
• 100 grams feta crumbled
• 1 cup tasty cheese grated
• 4 rashers short cut bacon diced
• 100 grams cherry tomatoes cut in half
• 2 cloves garlic crushed
• 1 tbsp onion flakes

Instructions

• Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.
• Slowly add the water and use a butter knife to combine.
• Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.  
• Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.
• Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
• Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.
  
• Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
• To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.
• Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.

Notes

You can also use store bought shortcrust pastry for this recipe.

I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.

This recipe is freezer friendly.

Print Recipe

5 from 4 votes

Thermomix Bacon Spinach and Feta Quiche

This easy Bacon Spinach and Feta Quiche recipe makes a great easy meal for the whole family. It's simple to put together and it's also freezer friendly too. Both regular and Thermomix instructions are included.

Prep Time30 mins

Cook Time1 hr

Chilling Time20 mins

Total Time1 hr 30 mins

Course: Dinner

Keyword: Family Food, Freezer Friendly, Thermomix

Servings: 6 people

Ingredients

Pastry Ingredients

• 250 grams plain flour
• 145 grams butter cold and cut into cubes
• 2 tbsp cold water

Filling

• 250 grams milk
• 5 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 80 grams baby spinach leaves
• 100 grams feta crumbled
• 90 grams tasty cheese
• 4 rashers short cut bacon diced
• 100 grams cherry tomatoes cut in half
• 2 cloves garlic
• 1 tbsp onion flakes

Instructions

• Place the plain flour, butter and water into your Thermomix bowl and mix for 6 seconds on speed 6.
  
• Scrape down the sides of the bowl and using the kneading (interval) function, mix for 3 minutes.
  
• Turn the mixture out onto a bench dusted with flour or a Thermomat and bring together into a smooth ball. If the mixture is a little too crumbly, add an extra tablespoon of water. Wrap the dough in cling wrap and place into the fridge for 30 minutes to chill - preheat your oven to 190 degrees fan forced.
  
• In the meantime, place the tasty cheese into a clean Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
• Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
• Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.
  
• Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
• To make the quiche filling, add the garlic cloves to your bowl and mix for 5 seconds, speed 7 to crush. 
  
• Scrape down the sides of your bowl and add the short cut bacon (which has been roughly torn into pieces) to your Thermomix bowl and mix for 5 seconds, speed 5 to dice.
• Add the grated tasty cheese, milk, eggs, onion flakes and salt and pepper and mix for 10 seconds, speed 2 on REVERSE to combine.
• Sprinkle the baby spinach leaves, tomatoes and feta over the baked pastry shell and pour the filling over the top before baking in your 190 degree preheated oven for 35- 40 minutes or until it's golden on top and cooked through when tested with a skewer.
  

Notes

You can also use store bought shortcrust pastry for this recipe.

I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.

This recipe is freezer friendly.

 Enjoy!