Mmm yum! Is all I have to say.  I haven’t had a home made quiche in years. A few weeks ago, I bought a slice of quiche from Sisco on Boundary St, Spring Hill, which reminded me how good they can be.

I love this combination – especially the gouda cheese which oozes out the top of the quiche!

I cheated a little and used pampas short crust pastry rather  than making my own and it was surprisingly very good – but will have to experiment with my own short crust pastry recipe when I try this again.

ingredients

1 small – medium sized broccoli – stork removed & heads broken up into smaller pieces
5 rashers bacon, diced
1/2 bunch eschallots, chopped
150g gouda or swiss cheese cut into cubes
handful of sage leaves
2 sheets shortcrust pastry
5 large eggs
200ml cream

method

Preheat the oven to 180° c.  Lay the 2 sheets of pastry in a 24cm pie dish, with the edges  slightly overlapping in the centre.  Ensure the base and sides of the dish are covered and  remove any excess from the edges.  Prick the pastry base with a fork and blind bake.

In a hot, preferrably non-stick frypan, cook bacon and eschallots together until browned. Remove from pan.

This is optional – but you can crisp the sage by tossing in hot frypan with any remaining pan oils.

In a bowl, whisk together the cream and eggs until combined.

Once pastry base is prepared, layer ingredients, pouring egg mixture over the top.

Bake in oven for 30 – 40 minutes, or until golden brown.

Serve with steamed asparagus, green beans or a light salad.