Summer Quiche recipe

With the weather a little lighter and brighter, our meals are following the same trend. Added to that, we’re on a pretty dedicated health kick at the moment – learning that eggs are our friend. An easy, cost-effective and delicious form of protein, they turn a simple combination of bacon, cheese and tomato into a delicious and satisfying meal.

You can use any filling for this quiche you like – spinach and feta would be the other popular choice – but also feel free to experiment to find your own flavour combinations.


I love using Eat.Art’s Caprese seasoning in any dish with tomatoes – the slight basil always enhances the flavour, without overwhelming. When the weather becomes a little cooler, it will also be your friend with roasted tomato soup.


Serves 6
5 eggs
½ cup cream
1 tsp Eat.Art Caprese seasoning
250g bacon, finely sliced and fried
1 handful gouda cheese, grated
1 handful baby tomatoes, halved

Preheat your oven to 180 degrees C. Mix the eggs with the cream and Eat.Art seasoning, until well combined. Stir in the grated cheese. Pour into a baking dish, before spreading over the bacon and tomatoes, evenly. Bake for approximately 30 minutes – or until set and golden brown. Serve warm or at room temperature, with a salad.


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