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How to make easy bacon & egg quiches

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These easy 5-ingredient egg & bacon quiches (RECIPE BELOW) make a great lunch-box filler or an easy brekkie in a hurry. Tasty and versatile, you can even freeze them for up to 3 months.

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5-INGREDIENT BACON & EGG QUICHES
Makes 6 Prep 10 mins (+ cooling time) Cooking 30 mins

6 rashers streaky bacon
100g fetta, crumbled
4 Coles Australian Free Range Eggs
1 cup (250ml) thickened cream
9 cherry tomatoes, halved

1. Preheat oven to 180°C. Grease 6 holes of a ½-cup (125ml) Texas muffin pan and line the bases with baking paper. Arrange 1 bacon strip around the side of each prepared hole. Divide fetta evenly among the holes.
2. Whisk the eggs and cream in a large jug until well combined. Season. Pour evenly over fetta and top with tomato.
3. Bake for 25-30 mins or until firm to touch. Set aside in the pan for 5 mins to cool before carefully turning onto a wire rack to cool completely.

PER QUICHE
Energy 1811kJ/433 Cals (21%) Protein 18g (36%)
Fat 40g (57%) Sat Fat 20g (83%) Sodium 944mg (41%)
Carb 2g (1%) Sugar 2g (2%) Dietary Fibre 0.2g (1%)

SERVE WITH baby spinach and basil leaves.

FREEZE AHEAD
Wrap each cooled mini quiche in plastic wrap and freeze for up to 3 months. Thaw in fridge overnight.

Want more step-by-step videos for easy lunch-box solutions? Check out our Back to school playlist: https://www.youtube.com/watch?v=z4PFT5KcVNE&list=PL8rYS6B-sVuKDozDcBDD8MnyIkMz02x_n which includes:

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Category
Food
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