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
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  • 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.

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