Quiche

IMO quiche makes a great anytime meal. In the UK it’s considered a BBQ side dish, in the US it’s considered breakfast/Brunch food. In my house (half US & half UK) we eat it for any meal we want… but mostly as a light supper with a green salad tossed in a tangy vinaigrette. The leftovers are nice cold too, as a snack or for lunch.

Ingredients

• Single crust pie dough
• 9″ loose bottom tart pan (see notes)
• 1/2c grated cheese
• 2 sliced green onions (white & green parts)
• 12 cherry tomatoes, sliced into thirds
• 2 pieces of bacon, cooked and crumbled
• A few pinches of kosher salt
• Fresh ground black pepper
• 2 large eggs
• 1c (8 fl oz) heavy cream

Instructions

1. Preheat the oven to 350f.
2. Roll your dough to a 1/8″ thick, line the bottom of a 9″ loose bottom tart pan.
3. Be sure to press the crust in firmly, especially into the ridges in the sides. Then trim off any excess so you have no overhang.
4. Place the tart pan on a baking sheet (I like to use a pizza pan instead).
5. Sprinkle half the cheese evenly over the base of the crust, then add the onions, sliced tomatoes, and bacon. Taking care to distribute them evenly over the cheese sprinkled base.
6. Season with salt & pepper (lightly, you can add more later when you’re eating it!) then sprinkle over the rest of the cheese.
7. In a large measuring jug or hand blender beaker, whisk or blend the eggs and cream until completely smooth with no stray “eggy bits” floating around.
8. Pour the egg and cream mixture over the tart fillings SLOWLY and carefully, taking care not to disturb the fillings to much.
9. Bake on the tray in the center of the preheated oven for 30 to 35 minutes, or until just set.
10. Cool in the pan for 15 minutes before slicing. Remove from pan to a serving plate or cutting board.

Makes 4 Servings (4 Polite servings or 2 Greedy servings!)

Notes

• You could make this in a non-loose bottom tart pan, cool longer and serve from the pan.