Name: Spring quiche
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 sheets frozen shortcrust pastry; 2 teaspoon olive oil; 2 rashers chopped rindless bacon; 4 lightly beaten eggs; 150 millilitre thickened cream; 1 finely chopped green onion; 2 tablespoon chopped mint; 1 zucchini, cut into rounds; 1/2 cup defrosted frozen peas; 100 gram crumbled feta

Ingredients

1 1/2 sheets frozen shortcrust pastry

2 teaspoon olive oil

2 rashers chopped rindless bacon

4 lightly beaten eggs

150 millilitre thickened cream

1 finely chopped green onion

2 tablespoon chopped mint

1 zucchini, cut into rounds

1/2 cup defrosted frozen peas

100 gram crumbled feta

Method

1.Preheat oven to 200°C. Lightly grease a 22cm quiche pan.

2.Join pastry sheets and line pan, trimming to fit. Chill for 15 minutes.

3.Heat oil in frying pan on high. Fry bacon for 3-4 minutes or until golden. Cool.

4.Bake pastry case blind (see Notes) for 10-12 minutes or until light golden. Remove baking paper and beans or rice. Bake for a further 5 minutes. Reduce oven to 180°C.

5.In a large jug, whisk eggs and cream together. Stir in green onion and mint. Season to taste. Pour into pastry case. Top with bacon, zucchini, peas and feta. Bake for 30-35 mins or until firm.

Blind baking prevents your pastry case from getting soggy. Before putting in the oven, cover chilled pastry with a layer of baking paper, then weigh baking paper down with dried beans or rice.
Note

Women's Weekly Food