I love quiche. It fills you up and works in both the winter and the summer. Eat with a good tomato salad and bread and hams.
Ingredients
Method
Finely chop and fry the onion in a small amount of olive oil. Fry until golden. Once this is done, remove from the pan and fry the bacon. Chop into good sized chunks.
- 1 onion
- 4 rashers of bacon (or ham if you don't fancy frying)
- 4 eggs
- 100ml milk
- Ready rolled shortcrust pastry
- A whole load of cheese (about 50g)
- 1 tomato
Method
Finely chop and fry the onion in a small amount of olive oil. Fry until golden. Once this is done, remove from the pan and fry the bacon. Chop into good sized chunks.
Roll out the pastry and drop into the dish. Cut the excess around the edge so that it fits snugly.
Spread the onion and the bacon evenly over pastry. Now grate enough cheese to cover the entire thing. Use whatever cheese you like - I used mature cheddar but you could use anything. Bear in mind that strong cheeses like blue cheese could over powder everything else...
Whisk the eggs until pale yellow and frothy. Add the milk and whisk aggressively; it will go really frothy/bubbly. Season with salt.
Now pour the egg mix in. If you feel a bit arty, finely cut a tomato and lay over the top.
Chuck in the oven for 20 minutes at about 180 degrees - you will need to keep an eye on it.
The great thing about quiche is you can eat it immediately, or save it for the rest of the week. Just cover with cling film and pop in the fridge. I would eat within 2 days.
Now pour the egg mix in. If you feel a bit arty, finely cut a tomato and lay over the top.
Chuck in the oven for 20 minutes at about 180 degrees - you will need to keep an eye on it.
The great thing about quiche is you can eat it immediately, or save it for the rest of the week. Just cover with cling film and pop in the fridge. I would eat within 2 days.
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