What is a Quiche you ask? Quiches are just like omelets, in the sense that they can use up anything in your fridge that you need to get rid of, and still taste delicious. There’s just something about the magic of an egg that can do that to a dish.  Not only are eggs delicious and versatile, but you can do some really great tricks with them. Eggs contain a lot of protein in their whites that allow you to do such things as whip and beat them until they are a foam-like consistency. Let’s take advantage of this and make the lightest, fluffiest, tastiest quiche ever. I am going to teach you how to make a Quiche or more appropriately how to Quiche.


5 strips Maple Leaf Hearty Slice Bacon

200g Baby Spinach

1 Onion

50g Crumbled Feta

½ cup Shredded Gouda, Gruyere, or Cheddar

4 Eggs

1 Tenderflake Pie Shell

½ cup Crème Fraiche

1tsp Nutmeg

Salt and Pepper


1. Preheat your oven to 375F

2. Chop up your bacon into ½” strips and give it a good frying. Once crispy, set it aside but leave the bacon fat in the pan, as always.

3. Dice up your onion and fry it in the rendered bacon fat. We do this a lot, so it should be second nature.

4. Once the onions have gone soft and translucent, dump in your spinach. It might look like a lot, but trust me it cooks down to nothing. Season everything with a touch of salt and some black pepper.

5. See! Nothing!

6. Grab your 4 eggs and separate the yolks from the whites. Yes, I know I broke a yolk. Don’t laugh.

7. Add your crumbled feta, crème fraiche and nutmeg to the yolks and whisk everything together thoroughly until it’s gained some volume. We want to have this fluffy, remember?

8. Beat your egg whites until you get soft peaks. You can do this with a stand mixer or hand blender. Or by hand (but that will take a while). Whatever works best for you.

9. Add a quarter of your whites into your yolks, and fold it together gently so that the yolks lighten up a bit. Then, dump the now lightened yolks in with the rest of the whites and fold everything together into a nice light batter.

10. Grab your pie shell and put it a quiche tray if you have one. If not, a regular pie plate will work. I used mini-quiche trays because I didn’t have a large quiche tray. Sprinkle your shredded cheese along the bottom of the crust.

11. Add your spinach mixture, along with the bacon.

12. Top with your foamy, frothy egg mixture.

13. Whack this into the oven for 20-30 minutes if you’re using small quiche trays. If you are making a large quiche, it might take a little longer. You’ll know it’s done when the tops are brown and it is a little firm when you press on it.

14. Dig in to the spinachy fluffiness.