Fun fact: It's easy to make, but it makes you look fancy af
I absolutely love quiches, but I have zero patience (and skill) in making the crust. That being said, I still want to eat some hearty comforting pies at home while it's raining outside and I'm too lazy to take off my sweatpants to go to a nearby cafe.
This recipe is vegetable-laden, and by using filo-pastry instead of the traditional crust, it's a much lighter meal! You can use any type of bacon to give it a depth of flavour, but here I'm using turkey bacon to keep it on the healthier side. You can get one of those disposable aluminium pie pans (around 8 inches), so that you can just toss it after you're done (#workinggirl #notimetowashdishes)
This recipe yields one pie, around 8-inches in diameter.
What You Need:
Filo Pastry (available in most supermarkets)
2 cloves garlic, chopped
1 tsp chili flakes
1/2 tsp dried thyme
1 large potato, peeled and sliced 1/2 inch thick
100 gm baby spinach
A handful of brown mushrooms, sliced
A handful of cherry tomatoes, halved
50-70 gm bacon, chopped
What You Do:
1. Preheat the oven at 180 Celsius.
2. Start with the Filo Pastry. Cut about 7-10 sheets of filo, big enough that it falls to the sides of the pie pan (see picture).
3. As you place each layer, you can opt to brush a little olive oil on each surface.
4. Next, filling. Boil the sliced potatoes until they are slightly tender. Drain.
5. In a large pan, saute the garlic and chili flakes in some olive oil, then add the bacon and fry until they are crispy. Add to a large bowl.
6. Using the same pan, saute the mushrooms with some olive oil and thyme. Then add the spinach until wilted. Remove into that large bowl.
7. Add the cherry tomatoes, then add the 6 eggs (Leave about 1 tbsp egg behind). Season and mix well.
8. Add the mixture to the pie pan. Top with some ricotta.
9. Cover the top of the pie with the remaining pastry left on the sides. Brush with that remaining egg.
10. Into the oven for about 20 mins, or until the top crust looks crispy and golden.
11. Eat with side salad. Best enjoyed while watching The Crown.