This probably has to be the easiest quiche ever! I’m not sure where the recipe came from, but mum would make it all the time and it’s just so nice as it isn’t too heavy. If desired, you could add 1 cup grated zucchini (excess moisture squeezed out) or a can of creamed corn to the mixture or add some tomato slices to the top of the quiche before baking.
- 2 teaspoons olive oil
- 150g trimmed bacon rashers, chopped
- 1 small onion, finely chopped
- 2 sheets frozen puff pastry, thawed
- 5 eggs
- 300ml thickened cream
- 1/2 cup grated tasty cheese
- SAXA Pink Himalayan Salt Flakes, to season
- Step 1: Preheat oven to 200C.
- Step 2: Heat the oil in a large frypan. Add bacon and onion and cook over medium heat for 5 minutes or until bacon is crispy. Set aside to cool.
- Step 3: Line the base and sides of a 24cm round, loose-bottomed tart pan with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring pastry goes to edge of pan. Trim excess pastry from edges. Prick the base all over with a fork.
- Step 4: Line the pastry with baking paper and fill with pastry weights or uncooked rice. Place the tart pan on a baking tray and blind bake in the oven for 20 minutes. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180C.
- Step 5:Meanwhile, place the eggs and cream in a large jug or bowl. Whisk together until well combined. Season to taste.
- Step 6: Remove weights and paper from pastry and bake for a further 5-10 minutes or until base is golden. Sprinkle bacon mixture over the pastry bases, followed by the cheese. Pour egg mixture over the bacon. Return the quiches to the oven for 30 minutes or until golden and set.