Serves 6

Ooft, these bacon and asparagus quiches are just so good! Perfect to pop into school lunchboxes or pair with a simple salad for a light lunch. They’re gluten free and full of flavour!

  • Ingredients

    • Olive oil – 2tsp.
    • Red onion, diced  – 1
    • Asparagus, fine sliced  – 8
    • Salt – to season
    • Thickened cream – 300ml
    • Eggs – 5
    • Tasty cheddar cheese, grated – 55g
    • Parmesan, grated – 30g
    • Black cracked pepper – to season
    • Gotzinger American Rindless Bacon - 12 rashes of bacon
    Buy the product

  • Instructions

    • Set the oven to 180°
    • Heat olive oil in a pan to a low – medium heat, then add the diced onions and cook until they are translucent.
    • Add the sliced asparagus and cook until they have slightly softened. Season lightly with salt then remove from heat and set aside.
    • In a large bowl mix the cream, eggs, both cheeses and season lightly with salt and black cracked pepper.
    • Stir the asparagus and red onion into the egg mixture.
    • Create 6 squares about double the size of each muffin mould, then line the tray with each piece.
    • Lay two pieces of bacon on top of each other and loosely create a coil and place into each cup in the tray then fill with quiche mixture – repeat until all 6 are filled.
    • Bake for 35 minutes, remove from the oven and allow to cool down before removing from the muffin tray.

Try our other recipes

View all

How to make

Add to Cart