Happy New Year guys!

So excited about starting 2017 with this post.

I know I didn’t post as much towards the second half of the year and solely because writing a book is so much WORK, and when you think the work is done, you still have another million things to do. So as I wait for my books to arrive in Kenya, I figured I’d be more intentional this year with posting frequently, or at least once a week. 

I’m very excited about 2017, for two reasons. 

  • I have been planning and working towards it for most of 2016 
  • Since I have a lot of exciting projects to share with you guys this year and I’ve challenged myself to completely go out of my comfort zone and finally do all those things that I have been talking about for the longest time.

I am also extremely grateful for all the wonderful opportunities and doors God has been opening these past few months. Like most of you know I work full time in a car-spares business, and for the past 6 years I made so many excuses to not pursue my cooking passion because I believed I didn’t have enough time to do it. It’s amazing how God holds our dreams in His hands, and keeps tagging on our hearts to trust Him and to be faithful in whatever He has put in us. So like I mentioned above, that is the number 1 reason I am challenging myself (not as a new years resolution) to fully walk into whatever God has for me. Sure I feel terrified to do most of these things this year, but maen sometimes you just have to DO IT AFRAID. 

So I hope you guys can also join me in fearlessly answering our callings. 

Now back to the post! I was recently approached by Bio Foods to collaborate with them on a few posts. First of all *scream!* Nothing beats working with a company whose products you love and use on a regular. So of course I said yes! 

This month I will be sharing a series of recipes made using their wide range of products. These are recipes that I make regularly for my husband and I, plus some that my friends have also adapted in their homes after tasting them in mine. Yes they’re good, but like everything on this blog, they’re simple too. No one likes unrealistic recipes!

So let’s get right to it. Starting with this fabulous CRUSTLESS SPINACH AND BACON QUICHE made with the amazing BIO WHOLE MILK. 

Now let’s talk about this milk for a minute and how it doesn’t spoil in the fridge after three days like most locals brands. Yes! Imagine that! It lasts a whole 2 weeks without having to freeze it and you can buy and see for yourself. I had to test it myself and it was good until the very last day. That’s quite impressive and BIO FOODS PRODUCTS are all about setting themselves apart from other brands by maintaining great “unmatched” quality. 

This is the perfect breakfast for those weekends you want to make a bit more effort in the kitchen. 

 

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CRUSTLESS SPINACH AND BACON QUICHE
Serves 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/2 cup BIO whole milk
  2. 6 eggs
  3. 6 strands of bacon
  4. Chopped spinach
  5. 1/2 cup grated mozzarella
  6. 2 diced cloves garlic
  7. 6 cherry tomatoes cut in halves
  8. 1 teaspoon mixed dried herbs
  9. 1 teaspoon black pepper
  10. 1 teaspoon spanish paprika
  11. Salt to taste
  12. Melted butter to grease baking tin
  13. Olive oil
Instructions
  1. Start by preheating the oven to 180 degrees and breaking the eggs into a big bowl.
  2. Follow by cooking the bacon on a non stick pan or on a normal pan with a tablespoon of olive oil.
  3. Once the bacon is done, remove from heat, place on kitchen towel and chop up once it has cooled.
  4. Follow by adding two tablespoons of olive oil to the pan you used to cook the bacon and use it to cook the spinach. This way the spinach sucks up all the bacon flavor. Add the diced garlic, the cherry tomatoes, and the mixed herbs. Sauté for a few minutes. Remove from heat and set aside to cool.
  5. In the bowl of eggs, add half cup of milk and season with salt, pepper and paprika.
  6. Beat them all together to trap in air and add the bacon and spinach mixture once it has cooled.
  7. Finish off by adding the grated mozzarella and mix well.
  8. Grease a baking tin with melted butter and fill with the egg mixture.
  9. Put in the oven to bake for 25 minutes and serve with toast once ready.
Cooking with Jaz http://cookingwithjaz.com/

Do hope you’ve enjoyed this post, kindly look out for more.