Lunch Box Recipe: Bacon & Egg Quiche

Bacon & Egg quiche is a hit dinner, perfect to bring to a picnic, park play date in the school holidays or serve cold for an easy dinner or lunch after a big day.
This is a great one to make a double batch of and freeze for busier days.


2 sheets puff pastry

6 free range eggs

1 cup sharp cheddar cheese

4 rashers bacon

1 teaspoon paprika

1 cup cream


Grease a baking dish.

Fry the bacon lightly in a little olive oil, drain on some paper towel. Set aside.

Line with the two sheets of pastry, overlapping and pressed together to make sure it is a sealed base.

In a bowl whisk the eggs and then add in the cream.

Followed by the cheese and paprika.

Place ¾ of the bacon in the pastry lined dish.

Pour over the cheese and egg mixture, sprinkle in the remaining bacon.

Top with the extra cheese.

Wrap with aluminium foil and then freeze until needed.

To cook place straight from freezer into a hot oven, at least 200’c.

Cook for approx. 45 minutes or until mixture is cooked through and pastry is cooked all the way through on the base.

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