Tuesday, 17 September 2013

Homemade Tenderstem broccoli and bacon quiche

I love to cook and bake but often don't have time.  So I'm always on the lookout for food I can make that will freeze and/or last us a couple of nights.

I looked in the fridge a week or two ago to find it pretty empty, apart from these ingredients:



There's only one thing to make for tea... quiche!  Here's my recipe:

Makes large quiche, around 10 slices
Takes around 20 mins prep and 45 mins to cook

  • One pack of Tenderstem broccoli, washed
  • About 400ml of half fat creme fraiche
  • One 375g pack of ready rolled shortcrust pastry (yes I am that lazy)
  • Half to one pack of bacon (smoked or unsmoked is fine)
  • Four eggs
  • Third of a block of cheese (about 85g)

Oven warmed to 180 degrees

  • Line a flan dish with the pastry.  I like to leave my pastry hanging over the edge of the dish to trim for a neat finish after baking.  Top with foil filled with baking beans (I use red lentils instead) and bake in the warmed oven for around 15 mins.
In the meantime:
  • Grate the cheese
  • Mix the creme fraiche and egg together until smooth
  • Chop the bacon into bite size pieces and fry for two or three minutes.  Add the Tenderstem broccoli and fry for a further two or three minutes.

Remove pastry from oven, and remove foil with baking beans.  Add bacon, Tenderstem and grated cheese to the part baked pastry:



Then pour in the eggs and creme fraiche mixture.  Return to the oven for around 40 minutes, or until golden brown.  Once cooked, trim the edge of the pastry around the dish for a neat finish.  I served it with a jacket potato and salad.  Yum!




Even our son, who hates anything green had a slice - success!



I'd love to know if you make this too.  Did the recipe work for you?


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