When puff pastry, eggs and bacon come together...
Awhile ago (it could have been a year or so...) I made a promise to one of the guys I work with that I would make him a quiche. I think it came about during his quiche eating phase and my getting upset at his Sainsbury/M&S version.
Last night (Sunday is apparently becoming my Bake Day) I finally made them.
I kind of free-style with this recipe but in general:
Base:
- Puff pastry (yeap, I use pre-made) - a lot of people use shortcrust but I am a puff pastry lady through and through.
Filling (varies on what I have in the fridge/pantry):
- Bacon - 1 pack of 8 pieces cut up into squares
- Spring Onions - 2 bunches
- Cheese - 1-2 handfuls, any that you like, I used Edam for a bit of a subtle, creamier flavour. I used square pieces that I then chopped up myself. Some people like to take the easy way out and use shredded cheese.
- Sweet corn - 1 small can
- Double cream - I used 1 tub/container of this stuff. You can use milk if you're a little more health conscious with just as yummy results.
- Eggs - 5, a lot but it's what makes it fluffy!
Basically you can have what ever filling you want... (besides cream and eggs)
Directions:
- Pre-heat oven to 180°c
- Fry together the filling ingredients and place aside in a bowl - have a taste and decide whether you need seasoning. Generally I find that the bacon and cheese provide enough flavour without having to add extra salt.
- In another bowl, mix the eggs and cream together with a pinch of pepper
- Cut the puff pastry into squares and pop them in your lightly greased cases - I've used larger muffin tins/trays and they have worked just as well.
- Place your desired amount of filling into each case - usually go 2-3 tablespoons
- Fill cases with the egg and cream mixture
- Pop in oven for about 15-20mins or till golden.
So give quiche a chance... you won't regret it!
VERDICT: Baking Success!



































