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This delicious quiche is packed full of big flavours and is a guaranteed crowd pleaser.
Preheat the oven to 180 C.
Line the inside of an 18 cm baking tin with the sheets of thawed puff pastry. Pour a cup of breadcrumbs on the bottom to soak up the moisture from the spinach.
Fry the diced bacon in a skillet over medium heat for about 5 minutes or until they are brown and crispy. When they’re done, remove them from the pan and put them between sheets of paper towels to absorb the fat. Be sure to leave the bacon fatt in the skillet.
Slowly brown the onion and garlic in the remaining bacon fat, cooking for about 10 minutes on low heat. Add the spinach a hand full at a time and cook until it’s wilted. Remove pan from heat.
In a medium sized bowl mix the eggs and creme fraîche into a smooth mixture. Crumble the feta cheese into the mixture and add the paprika and the fresh thyme. Add pepper to taste, the feta and bacon are salty enough so you won’t need to add extra salt.
Divide the vegetables and bacon pieces evenly over the puff pastry. Pour the egg mixture over it and top with the grated cheese.
Bake in the middle of the oven for about 45 minutes or until golden brown. To see if the quiche is cooked, pierce the centre with a fork. If it comes out dry, the quiche is done. If the centre is still wet, cover with tin foil and bake for another 10 minutes. The tin foil will keep the quiche from burning.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!