I had a very busy day yesterday and after spending 3 hours in the garden trying to fight my way through a jungle I was not in the mood for cooking and needed something now without any effort.
Luckily I had some pre-rolled puff pastry in the fridge and decided to make a Puff Pastry Quiche.
Ingredients:
Pre-rolled Puff Pastry
4 Large Organic Eggs
4 rashers of Bacon, rind and fat removed, and chopped
100g Cheddar Cheese, finely grated
Double Cream
Whole Milk
1 teaspoon of dried Italian Herbs
lashings of ground Black Pepper
dash of salt (depending on how salty your bacon and cheese is)
Now this as you can guess from the recipe isn't a measured recipe, it's more of a throw it all together as the mood takes you, but it still always manages to come out perfectly whenever I make it.
- Pre-heat your oven to 200C / 180C on a Fan setting / Gas Mark 4.
- Spray a good non-stick frying pan and gently heat before adding your chopped bacon, and fry till it's no longer translucent.
- Grease a baking tray, approx. 21 x 28cm.
- Put the Puff Pastry into the tray and place the tray in the fridge to keep cool. The colder the pastry is when it goes into the oven the more it will rise when it hits the heat.
- Whisk together the 4 eggs, 100g grated cheese, 1 tsp Italian Herbs, Black Pepper (and salt if using).
- Now add and whisk in the double cream and milk, proportions of which are up to you, I like about half and half until you have a mixture that you would use for an omelette. I do mine in a measuring jug so that the quantity normally gets to about the 700ml / 1+1/4 fl.ozs / 3 cups.
- Pour the liquid on top of the puff pastry and place in the oven for 20-25 minutes.
I have made more elaborate dishes that get less compliments than this gets, easy, hot and filling - it's a home cooked meal without the work - and your family will be impressed.
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