Quiche

Hello, Sous Baker here!

I'm sorry it's been a while, but we are back with another savoury recipe!

This is our take on the classic quiche. We aren't big egg lovers in our family, and so we like to fill our quiches with a lot of filling and then add the eggs.

This recipe makes 2 quiches, with some left over filling to make an omlette or to add to pasta for tea that night - recipes coming soon!

Ingredients:

Oil for frying

200g Bacon Lardons

1 Leek, Chopped

1 Onion, Sliced

A handful of Mushrooms, Sliced

4 eggs

275ml Milk of your choice

2 x Savoury Pastry Cases

Method:

1. Pre-heat the oven to 180^oC.

2. Place each pastry case on a baking tray.

3. Fry the lardons until crispy.

4. In a separate frying pan, fry onion in oil.

5. Once onion has started to soften, add the leeks and fry for 3 minutes.

6. Add mushrooms and fry until cooked through before taking off the heat.

7. Combine lardons and onion mix, before dividing between both pastry cases. Don't worry if you have a little left over - as mentioned before, this can be used to make a great omlette or pasta dish!

8. Whisk eggs and milk until fluffy.

9. Divide the egg mixture between both filled pastry cases. See photo below as a guide.

10. Put quiches in the oven for 30-40 minutes until egg is cooked - see photo above as a guide. If both trays don't fit on the same shelf, be sure to swap your quiches around half way through to ensure an even bake.

We like to serve this for lunch with salad, or with a jacket potato and salad to make a substantial Summer tea.

We hope you enjoy it! Let us know how you get on by tagging @rousties on instagram - this is one of our favourite recipes.

Until next time,

Sous Baker x