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This is always a favourite in our house as it’s delicious with salad straight out of the oven, and also great for a packed lunch with a pot of carrot and cucumber sticks.

2 onions, finely chopped

5 rashers of bacon, finely chopped, or a packet of lardons

4 eggs

2 egg yolks

1 cup crème fraiche

1 ½ cups grated cheese

1 pack all-butter puff pastry

Fry up the onions and the bacon together.

Blend the eggs, yolks and crème fraiche together with a hand-held mixer.

Roll out the pastry and put it in a square or rectangular tin, fairly deep, about 20×30 cm say, and make sure the pastry goes up the sides.

Sprinkle the grated cheese evenly over the pastry,

followed by the onion and bacon mixture.

Pour the crème fraiche and egg mixture over the top so it covers everything (bits of bacon and things will poke up, but don’t worry). Bake at 200C for about 25-30 mins, or until the quiche is puffed up and the pastry is golden brown. Sadly the quiche doesn’t stay puffed up when it comes out of the oven, so don’t be surprised when it sinks.

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