These eggcellent quiches will tart up your meal, plus they’re everything they’re cracked up to be!
Ingredients
- 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
- 1 teaspoon olive oil
- 1 small brown onion, finely chopped
- 2 rindless shortcut bacon rashers, finely chopped
- 2 eggs
- 1 1/2 tablespoons pure cream
- 1 1/2 tablespoons grated parmesan cheese
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and side of four 2cm-deep, 8.5cm (base), loose-based fluted flan tins, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced.
- Step 2Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 4 minutes or until onion has softened. Remove from heat. Cool. Divide mixture between pastry cases.
- Step 3Whisk eggs, cream and parmesan in a bowl. Pour over onion mixture. Bake for 20 minutes or until golden and just set. Serve.
Nutrition
2067 kj
Energy
32g
Fat Total
14g
Saturated Fat
1g
Fibre
14g
Protein
156mg
Cholesterol
745.81mg
Sodium
8g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
Freezing pastry in the tin removes the need for ‘blind baking’ with baking paper and weights or uncooked rice.
If using non-stick pan or tin, there is no need to grease before adding pastry.
Stand quiche for 5 minutes before serving.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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