Bacon Spinach Quiche with Soymilk
Soymilk imparts delicate flavor to classic quiche
- Nutrition facts are for one serving.
- Ingredients for one 20 cm/8 in. diameter pie dish.
Ingredients(Servings: 4)
Directions
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Cut the bacon into 1 mm (1/25 in.) widths, thinly slice the onion.
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Quickly parboil the spinach, place into cold water, cut into 4 cm (1.6 in.) lengths and squeeze out excess moisture.
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Beat the egg (A), mix in the soymilk, and add in the processed cheese after cutting into 1 cm (0.4 in.) cubes.
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Arrange the pie sheets in a pie dish.
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In a fry pan, saute the bacon in the olive oil, add in the onion, and once translucent add in the spinach and (B). Combine all ingredients well, then turn off the heat and pour and mix in (3).
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Add (5) to (4), bake in an oven preheated to 200 C (390 F) for 10 minutes, then decrease the heat to 160 C (320 F) and bake for a further 30 minutes. Once cooled, slice into easy to eat portions.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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