Name: Tomato and bacon quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1/3 cup diced bacon; 3 eggs, at room temperature; 1/2 cup thickened cream; 1/4 cup grated cheddar cheese; 2 green onions, thinly sliced; 2 tablespoon finely chopped basil; 8 semi-dried tomatoes; mixed salad, to serve

Ingredients

2 sheets frozen shortcrust pastry, thawed

1/3 cup diced bacon

3 eggs, at room temperature

1/2 cup thickened cream

1/4 cup grated cheddar cheese

2 green onions, thinly sliced

2 tablespoon finely chopped basil

8 semi-dried tomatoes

mixed salad, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 35 x 11cm (base measurement) fluted tart pan with removable base.

2.Press pastry into prepared pan, overlapping slightly at centre; trim edges.

3.Line pastry with baking paper. Cover base with dried beans, rice or pie weights; blind-bake 10 minutes. Remove weights and paper. Sprinkle base evenly with bacon; bake a further 5 minutes, or until pastry and bacon are just coloured. Remove from oven; cool slightly.

4.Whisk eggs and cream together in a jug. Stir in cheese, onion and basil. Season. Pour mixture over bacon in pastry shell. Place tomatoes, cut side up, on top of mixture.

5.Bake 15 minutes, or until just set and golden; stand 5 minutes in pan. Transfer to a serving platter. Serve with salad.

Buy a frozen round savoury pastry shell. Fill with quiche mixture, then bake as packet directs. To prevent pastry shrinking too much when baking blind, freeze pastry-lined tart pan until firm, then bake frozen.
Note

Women's Weekly Food