Bacon and tomato quiche
This is something that can be for a picnic, BBQ or party or even eaten warm
What goes well with this quiche?
This goes very well with a simple salad and coleslaw for an amazing dinner.
Bacon and tomato quiche
Ingredients
- 1 packet of shortcrust pastry (or ready rolled) (approx 350g)
- 3 large eggs, beatten
- 30 g unsalted butter
- 250 g bacon lardons
- ½ onion, diced
- ½ tsp thyme
- 80 ml crème fraiche
- 80 ml double cream
- ½ tsp dijon mustard
- 45 g mature cheddar, grated
- pinch of salt and pepper
- 2 tomatoes, sliced
Instructions
- Preheat the oven to 200c.
- Prepare the pastry as per the packet instructions. Roll out and use to line a 12inch flan dish. Line with grease proof paper and baking beans and chill in the fridge for 15mins.
- Bake the flan for around 25mins until lightly golden. Remove from the oven and allow to cool slightly before removing the paper and baking beans.
- Reduce the oven to 180℃.
- In a saucepan, add the butter and melt over a medium heat. Add the bacon lardens and cook for around 5-8mins.
- Add the onion and cook for a few more mins until they being to soften. Add the thyme and stir for another minute. Remove from the heat.
- In a large jug add the crème fraiche, cream, mustard and a large pinch of salt and pepper and stir together.
- Spread the bacon mixture over the flan case, sprinkle with cheese and then gently pour the egg mixture over the top and scatter the tomato slices on top.
- Bake on a high oven shelf for around 30mins until golden and just setting.
- Leave to cool for a while and then serve hot or cold.