Quiche

[Carl]

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Takes: 55 minutes (plus chilling time)
Serves: 4

No nutritional information available.

Ingredients

- Butter, for greasing
- Flour, for dusting
- 500g packet shortcrust pastry, defrosted if frozen
- 2 tsp olive oil
- 2 back bacon rashers, rind removed and chopped
- 4 eggs
- 150 ml double cream
- 1 spring onion, finely chopped
- 2 tbsp freshly chopped mint leaves, plus extra leaves, to garnish
- Salt and freshly ground black pepper
- 1 courgette, thinly sliced lengthways
- 75g frozen peas, defrosted
- 100g feta, crumbled

Method

1. Lightly grease a 23cm loose-bottom flan tin. On a work surface lightly dusted with flour, roll the pastry out thinly. Use to line the base and sides of the tin. Trim any excess. Chill in the fridge for 15 minutes.

2. In medium frying pan, heat the oil over a high heat, add the bacon and cook, stirring occasionally, for 3 - 4 minutes until golden brown. Transfer to a bowl and allow to cool.

3. Preheat the oven to 200°C/Fan 180°C Fan/Gas Mark 6. Line the pastry case with baking paper and baking beans and blind bake for 10 - 12 minutes until golden. Remove the baking paper and baking beans, and bake for a further 5 minutes. Remove and set aside. Reduce the oven temperature to 180°C/Fan 180°C Fan/Gas Mark 4.

4. In a large jug, whisk the eggs and cream together. Stir in the spring onion and mint. Season with salt and pepper. Pour into the pastry case. Top with the bacon, courgette, peas and feta.

5.Bake for 30 - 35 minutes until set in centre. Serve warm or leave to cool. Garnish with the mint leaves, and serve with salad, if liked.