Bacon and Avo Quiche... yum yum

Mmmmm... 2 of my fave foods! Avocado and Bacon! I get hungry just thinking about it lol... Very quick and easy lunch or dinner to throw together. Can be served warm or cool and with either salad or veges.. YUMMO!

Ingredients:

3 Rashers on Bacon diced

1/2  Red Onion diced

1/2 Red capsicum diced and 1/2 Sliced to decorate the top

4 Lge Button Mushrooms sliced

300ml Extra light cream

6 Free range eggs

150ml Extra light Sour Cream

1 Avocado sliced

Puff pastry

3/4 Cup grated tasty cheese

Sea Salt and Ground Pepper

What to do:

Blind bake the pastry and let it cool slightly. Saute the onion, bacon, capsicum and mushrooms. Whisk the eggs, cream and sour cream. Arrange the onion etc mix on top of the pastry. Top with the grated cheese and then the egg mixture. Decorate the top with the sliced avo and capsicum. bake on 180 for approx 40 minutes or until set and  golden. 

Roasted Pumpkin, Baby Spinach and Ricotta Crustless Quiche

Cooking some thing a little different today with a spin on Spinach Pie...

This little ripper is going to be lovely along side a nice garden salad sprinkled 

with some pumpkin seeds.

Ingredients:

Roasted kent pumpkin diced small (Enough to fit over the base of your pie dish with gaps)

A few handfuls of baby spinach with the stalks removed

6 free range eggs

125ml extra light cream

500g Smooth low fat Ricotta

Sea Salt and pepper 

Handful of pumpkin and sunflower seeds

Halved cherry tomatoes to decorate

What to do:

Lightly spray your baking dish with cooking spray and add your diced pumpkin. Roast until half cooked. Remove from the oven and let it cool slightly, then cover with baby spinach leaves. Whisk the eggs, cream and ricotta until smooth and season with sea salt and pepper. Pour over the pumpkin and spinach. Decorate with halved cherry tomatoes and sprinkle with pumpkin seeds and sunflower seeds. Bake in a preheated oven at 180 degrees for around half an hour or until golden and set.