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Bacon and pea quiche

Name: Bacon and pea quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 375g ready-rolled shortcrust pastry; 1 tbsp olive oil; 150g streaky bacon, roughly chopped; 2 medium free-range eggs, plus 1 egg yolk; 250ml double cream; 1 tbsp Dijon mustard; 35g parmesan, grated; 150g frozen peas, defrosted; Handful of fresh parsley, chopped

Easy
October 2012

Easy
October 2012

Test kitchen approved

Serves 6
Hands on time 10 mins, plus 35 mins cooking time

This bacon and pea quiche makes for a quick but impressive midweek meal.

Nutrition: per serving

Calories: 541kcals
Fat: 42.9g (19.5g saturated)
Protein: 14.3g
Carbohydrates: 24.5g (1.8g sugars)
Fibre: 3g
Salt: 1.7g

Nutrition: per serving

Calories: 541kcals
Fat: 42.9g (19.5g saturated)
Protein: 14.3g
Carbohydrates: 24.5g (1.8g sugars)
Fibre: 3g
Salt: 1.7g

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Ingredients

375g ready-rolled shortcrust pastry
1 tbsp olive oil
150g streaky bacon, roughly chopped
2 medium free-range eggs, plus 1 egg yolk
250ml double cream
1 tbsp Dijon mustard
35g parmesan, grated
150g frozen peas, defrosted
Handful of fresh parsley, chopped

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Line a 20cm fluted tart tin with the pastry, trimming any excess. Prick the base all over with a fork, then chill for 15 minutes. Line with baking paper, fill with baking beans or rice, then blind bake for 12 minutes. Remove the baking paper and beans/rice, then return to the oven for 5-6 minutes until golden.
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp, then drain on kitchen paper.
Whisk the eggs, egg yolk and cream with the mustard. Season, then stir in the parmesan, peas and parsley. Scatter the crispy bacon over the base of the tart, then pour over the egg mixture. Bake for 25-30 minutes until just set.