The use of bacon instead of a pie crust is a most wonderful idea, and again I draw inspiration from Sarah Wilson’s I Quit Sugar cookbook.

I have made both large and mini versions of my favourite quiches using this method, but make sure you use baking paper underneath to avoid them sticking to your kitchenware. In the bigger quiche there is inevitably a degree of leak with the egg through the overlapping edges of the bacon, but this just adds to its crisp and flavour.

Large Feta, Spinach and Bacon Quiche

Ingredients

• 100g Danish feta
• 1 cup spinach leaves, roughly torn
• 6 eggs
• 200g ham or bacon (if using bacon, rind and fat removed)
• 1 small red onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon balsamic vinegar

Method

1. Preheat the oven to 200*C. Line a baking tray with baking paper and line the dish with the ham pieces.
2. Beat the eggs using an electric mixer until well combined. Stir in the spinach leaves and feta.
3. In a small frypan, add the red onion and apple cider vinegar and sautee over a medium heat until soft. Allow to cool.
4. Add the onion to the rest of the mixture, before pouring the mixture into the lined baking tray.
5. Bake for 20-25 minutes or until cooked through. Pour the balsamic over the top just before serving.

Mini Eggplant Quiches

Ingredients

• 6 eggs
• 1/2 small eggplant
• 1/2 cup spinach
• 200g ham or bacon (if using bacon, rind and fat removed)
• 4 chives
• mixed herbs
• 50g Danish feta

Method

1. Preheat the over to 200*C. Line a 12 cup muffin tin with pieces of ham.
2. Chop the eggplant into small slices and bake until just soft. Set aside to cool.
3. Beat the eggs with an electric mixer. Finely chop the chives, feta and herbs, before adding to the mixture with the eggplant and stir until combined.
4. Pour into the muffin tins and bake for 10 minutes or until golden brown.