Ingredients
Asparagus & Bacon Quiche
- Flaky pastry
- 1 tablespoon cooking oil
- 100g mushrooms - sliced
- 250g smoked bacon - diced
- 1 bunch asparagus - cut into 3cm pieces and blanched for 1 minute in salted boiling water.
- 4 spring onions - chopped
- 1 roasted red pepper from a jar - sliced
- 6 eggs
- 3/4 cup cream
- 1 cup tasty cheese - grated
- Salt and freshly ground black pepper to taste
Method
Asparagus & Bacon Quiche
- Preheat oven to 190oC (170oC fan bake).
- Spray a 24cm pie dish with baking spray. Line the dish with flaky pastry.
- Heat the oil in a medium frying pan. Sauté the mushrooms - set aside in a medium bowl.
- To the same pan, sauté the bacon over a high heat to brown - set aside with the mushrooms.
- To the bowl, add the asparagus, spring onions and red pepper.
- In another bowl, whisk the eggs, cream and cheese together. Tip the mixture into the other bowl. Season.
- Carefully pour the mixture into the prepared pastry dish and bake for 50 minutes or until golden and cooked through.