Warning: Missing argument 2 for wpdb::prepare(), called in /home/mbk/public_html/wp-content/themes/limon/functions/includes/po.php on line 125 and defined in /home/mbk/public_html/wp-includes/wp-db.php on line 1212

Warning: Missing argument 2 for wpdb::prepare(), called in /home/mbk/public_html/wp-content/themes/limon/functions/includes/po.php on line 201 and defined in /home/mbk/public_html/wp-includes/wp-db.php on line 1212

blog


Warning: Missing argument 2 for wpdb::prepare(), called in /home/mbk/public_html/wp-content/themes/limon/functions/includes/po.php on line 125 and defined in /home/mbk/public_html/wp-includes/wp-db.php on line 1212
roast tomato & garlic napoli sauce

Warning: Missing argument 2 for wpdb::prepare(), called in /home/mbk/public_html/wp-content/themes/limon/functions/includes/po.php on line 201 and defined in /home/mbk/public_html/wp-includes/wp-db.php on line 1212
goats cheese & honey


Apr 27th

broccoli, sage & bacon quiche

Posted by with No Comments

Broccoli, Sage & Bacon Quiche

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.

broccoli

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

bacon & eschallots

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.

Leave a reply

Your email address will not be published. Required fields are marked *

Login with Facebook