Bacon and asparagus quiche
- Your Family
- Apr 27, 2015
- 1 min read
A classic quiche recipe with bacon, leeks and asparagus.
Serves 6 | Takes 1 hr 50 min
Ingredients
400g shortcrust pastry, thawed
15ml olive oil
200g bacon, diced
2 leeks, sliced
1 garlic clove, crushed
handful of thyme leaves
salt and ground pepper
handful of fresh asparagus tips, blanched
125ml Cheddar cheese, grated
6 eggs
80ml cream
watercress, to serve
Method
Preheat the oven to 180°C. Heat a baking tray in the oven.
Roll the pastry out slightly thinner and line the base and sides of a 26cm round fluted tart tin with removable base. Trim the excess dough and use this to fill any uncovered places. Prick the base with a fork. Cover and freeze for 15 minutes or until firm.
Place a large piece of scrunched baking paper on top of the pastry and fill with baking weights. Place on a hot baking tray and bake for about 20 minutes. Remove baking weights and paper and bake for about 5 minutes until cooked.
Heat the oil over high heat and cook the bacon until crisp. Add the leeks, garlic and thyme and cook for 3 minutes until soft. Season.
Sprinkle the cheese over the base of the pastry case and top with the bacon mixture and asparagus.
Mix the eggs and cream together, season, and pour over the filling. Top with the asparagus. Bake for about 45 minutes or until cooked. Serve with watercress scattered over.
Tip
Next time, use individual tart tins and try chicken, Peppadew® Sweet Piquanté Peppers and Feta cheese.
Comments