The classic breakfast combo of chicken bacon, eggs and spinach gets a makeover – this crustless quiche is great for a quick Sunday lunch.
1 packet Flavorite Cut Leaf Spinach, thawed
¾ block (226g) Food for Friends Monterey Jack Cheese
1 cup Emborg Shredded Cheddar
1 packet (200g) El-Dina Premium Chicken Bacon, cut into 1cm-thick strips
5 eggs, beaten
Black pepper, to taste
1 Preheat oven to 180 deg C.
2 Squeeze out as much water as you can from the thawed spinach, then pull apart the clumps. Set aside in a bowl.
3 Grate the Monterey Jack cheese. Don’t worry about grating it down to the last piece, the last handful can be in small chunks.
4 In a large mixing bowl, combine the spinach, all the cheeses, chicken bacon and eggs. Mix until well combined. Season with black pepper.
5 In a baking tray (about 20cm by 20cm), pour in the quiche mixture. Bake in the oven for 30min, or until the edges start to brown. Serve with a salad on the side.
All ingredients are available in supermarkets in Singapore. This article was originally published in Simply Her January 2013.
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