Bacon, Cheese and Tomato Quiche

 

INGREDIENTS

1 Packet of Savoury Short Crust Pastry

200g Smoked Back or Streaky Bacon, chopped

250g Cheddar Cheese, grated

3 Tomatoes, sliced

5 Eggs, beaten

100ml Milk

200ml Double Cream

Salt and pepper

2 Sprigs of Fresh Thyme, stalks discarded

METHOD

Line a well-buttered, deep-sided 22cm flan dish with the pastry. Don’t cut off the excess pastry yet. Chill for 30 minutes.

Preheat the oven to 200°C. Line the bottom of the pastry case with baking parchment or foil. Place on a baking tray and bake blind for 15-20 minutes. Set aside.

Reduce the oven temperature to 180°C. Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.

Combine the eggs, milk, and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme leaves over the surface. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.