I've had a bit of an issue recently where my shortcrust is cracking in the oven during the blind bake...It tried again this time, however I cunningly patched it with a small piece of goats cheese. I was able to reduce the amount of egg filling due to the extra filling in this one (the tomato). Otherwise it all went pretty well, and I have quiches down pretty pat by now.
Bacon, Broccoli, Tomato and Feta Quiche - Recipe
Shortcrust Pastry Recipe
Filling Ingredients
- 150g smoked bacon
- 150g feta cheese
- 2 tomatoes
- 2 large mushrooms
- 1 broccoli floret
- 4 large eggs
- 80g milk
- 260g double cream
1) Thinly slice the bacon2) Place in a frying pan over a medium/high heat and fry until browning, and any moisture has evaporated
3) Remove from the heat and leave to cool
4) Thinly slice the tomatoes
5) Thinly slice the mushrooms
6) Remove the large stalks form the broccoli, and trim down 9-10 small florets of broccoli
7) Slice the feta into small, thin chunks
8) Put the eggs, cream and milk into a large jug, and whisk together
Assembly
1) Pre-heat the oven to 160'C2) Layer the feta across the bottom of the pastry case
3) Layer the mushroom and tomato slices over the feta
4) Sprinkle the bacon over the top
5) Spread the broccoli florets evenly over the pastry case6) Fill the pastry case with the egg mixture
7) Carefully place the tin in the oven and bake for 30-35 minutes, until the egg mixture in the middle of the quiche has started to golden.
8) Remove to a wire rack to cool completely