Tuesday, August 28, 2018

Potato & Bacon Quiche

This quiche requires a few steps but it's definitely worth it. I used a deep pie dish but you could use a quiche dish, but you won't need as much filling.

Potato & Bacon Quiche
Serves 6
  • 2 medium sized potatoes peeled and cut into small cubes
  • 300g bacon diced
  • 1 brown onion diced
  • 2 garlic cloves crushed
  • 1/2 teaspoon mustard powder
  • 1 cup grated tasty cheese
  • 5 large eggs
  • 1 1/2 cups milk
  • Salt and pepper
  • 1 1/2 sheets shortcrust pastry thawed
  • Olive oil
1. Preheat oven to 210°c (190° fanforced). In a frying pan heat two tablespoons of olive oil over a medium high heat and fry onion and potato for 15 minutes, turning every few minutes.
2. After 15 minutes increase heat and add bacon and garlic. Cook for a further 5 minutes. Take off heat.
3. In the meantime grease a pie dish using spray oil and place one sheet of shortcrust in it. Using the other sheet of pastry cut the corners off to size and add to other pastry sheet, pressing seams as you go. Trim the top of the pastry allowing a little extra for shrinkage. Prick with a fork a few times and blind bake for 10 minutes.
4. In a bowl whisk together eggs, milk and mustard powder. Season with salt and pepper.
5. Add potato and bacon mix, 1/2 cup of cheese and egg mixture to quiche crust. Bake in oven for 30 minutes.
6. After 30 minutes take quiche out of oven and sprinkle with remaining cheese. Bake for a further 10 minutes. Allow to cool for 15 minutes before serving.

xo Bec

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