Recipe

Tomato and bacon quiche

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Tomato and bacon quiche
  • 2 sheets frozen shortcrust pastry, thawed
  • 1/3 cup diced bacon
  • 3 eggs, at room temperature
  • 1/2 cup thickened cream
  • 1/4 cup grated cheddar cheese
  • 2 green onions, thinly sliced
  • 2 tablespoon finely chopped basil
  • 8 semi-dried tomatoes
  • mixed salad, to serve

Method

Tomato and bacon quiche
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 35 x 11cm (base measurement) fluted tart pan with removable base.
  • 2
    Press pastry into prepared pan, overlapping slightly at centre; trim edges.
  • 3
    Line pastry with baking paper. Cover base with dried beans, rice or pie weights; blind-bake 10 minutes. Remove weights and paper. Sprinkle base evenly with bacon; bake a further 5 minutes, or until pastry and bacon are just coloured. Remove from oven; cool slightly.
  • 4
    Whisk eggs and cream together in a jug. Stir in cheese, onion and basil. Season. Pour mixture over bacon in pastry shell. Place tomatoes, cut side up, on top of mixture.
  • 5
    Bake 15 minutes, or until just set and golden; stand 5 minutes in pan. Transfer to a serving platter. Serve with salad.

Notes

Buy a frozen round savoury pastry shell. Fill with quiche mixture, then bake as packet directs. To prevent pastry shrinking too much when baking blind, freeze pastry-lined tart pan until firm, then bake frozen.

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