Everything Quiche

Everything Quiche

45 minutes
Calories 1000kcal

Ingredients

  • 12 eggs ,
  • 2 cups cream (heavy cream, sour cream or whatever your preference is - I mix them)
  • 250 grams bacon (heavy cream, sour cream or whatever your preference is - I mix them)
  • 200 grams spinach (heavy cream, sour cream or whatever your preference is - I mix them)
  • 2 cups grating cheese ,
  • red pepper ,
  • chives ,
  • 225 grams mushrooms (heavy cream, sour cream or whatever your preference is - I mix them)
  • garlic ,
  • 125 grams pecorino cheese (heavy cream, sour cream or whatever your preference is - I mix them)
  • 100 grams biltong (heavy cream, sour cream or whatever your preference is - I mix them)
  • salami ,
  • feta cheese (heavy cream, sour cream or whatever your preference is - I mix them)
  • paprika ,
  • chili flakes ,
  • salt ,

Instructions

  • In the biggest bowl you have, break the eggs, add the cream and garlic and whisk until mixed (my cream was quite thick, so this took a bit of mixing). Chop all the ingredients as finely as you want them. You can chop the spinach quite fine but I prefer bigger pieces. I chop the mushrooms into tiny pieces because they cook easier that way. Grate the cheese, fry the bacon and set aside. Add the rest of your ingredients in small batches and mix well. The biltong powder is obviously not something that is going to be easily available unless you are in South Africa so it is not essential to the recipe, but very nice if you can get hold of some. None of the listed ingredients NEED to be in the quiche (except the eggs and cream obviously) so you can leave out or add as much as you want. Blue cheese would also be nice in this. Add the grated cheese, bacon and the spices in and mix well. Carefully pour the mixture into your containers, I use foil catering dishes because they are easy to fit in the freezer. You could use pyrex as well if you have. The quiches rise in the oven so don't fill them to the top - probably around 3/4. If your mix is too solid you can add more egg or cream as needed to make it easier to mix. I filled 7 small containers with the mixture, but it usually differs based on what I am using. Put the quiches in the oven (preheated to 180C) for between 30 - 40 minutes. Keep an eye on them and once the quiche is solid to the touch at the top it is cooked. To defrost these I either leave them out overnight or put it straight into the oven (without the plastic lid!) to reheat. They are also easy to take out of these tinfoil containers and can be put in the microwave. One of these is easily big enough to share for a lunch. Nutritional Values per portion: (This is very rough because some of the foods dont have super specific values, like biltong - and it will differ based on your ingredients) Carbs: 7.2g Protein: 43g Fat: 67g Calories: 831 ... aaaand this is why I let Waide eat these things. But they are definitely worth it because half of one is a lot of food still
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