Recipe Cuisine: Japanese
Theme: Fast & Fab
Kewpie Spinach and Bacon Quiche
By: Eryn Leonard
Ingredients
- 1 cup milk
- 1 cup kewpie
- 300g bacon
- 8 eggs
- 125g danish fetta
- 125g cheddar cheese
- 250g spinach
- Black pepper
- 6 sheets puff pastry
Product used in recipe
- KEWPIE - MAYONNAISE
Method
- 1. Prep the ovenPreheat to 180°C (fan 160°C).Lightly grease your mini muffin tin or line with pastry if using cases.
- 2. Cook the baconFry the 300 g bacon over medium heat until just golden.Drain well on paper towel and let cool slightly.
- 3. Prepare the spinachIf frozen, fully thaw.Squeeze out as much liquid as humanly possible.Roughly chop if needed.
- 4. Make the custardIn a large bowl: • Whisk 8 eggs until smooth • Gradually whisk in 1 cup milk + 1 cup Kewpie mayo • Add black pepper only (no salt)Whisk until fully combined and glossy.
- 5. Assemble the quichesEvenly divide into each case: • Spinach first • Bacon • Fetta and grated cheddarPour custard over fillings, filling each about ¾ full.
- 6. BakePlace trays in the oven and bake for 20–25 minutes, rotating halfway if needed.
