Quickie Quiche

Photo: ping

Ingredients

SHORTCRUST PASTRY

10 ounces flour

5 ounces cold, unsalted butter

1/4 teaspoon salt

1 egg, slightly beaten

FILLING

1 cup coarsely chopped bacon

1/2 cup coarsely chopped fennel bulb

1 small onion, diced

3 eggs

1 cup cream

1 cup shredded cheddar (you can always use parmesan/ gruyere)

3 tablespoons chopped chives

salt and pepper to taste

Preparation

SHORTCRUST PASTRY

Pulse together flour, salt and butter in a food processor until it resembles breadcrumbs.

Add beaten egg and pulse to mix until it forms into a ball of dough. Do not overmix.

Remove, wrap with plastic and leave to rest in the fridge for about 20 mins.

Roll out and press into base and sides of quiche pan. Pierce a few holes at the base of pastry with a fork. Refrigerate 20 mins before baking.

Preheat oven to 200˚C.

Line pastry with parchment and fill with baking beans / beads. Bake 15 - 20 mins. Remove beads and parchment and bake for another 2 - 3 mins. Do not allow to brown.

Pour filling into crust and bake 25 - 30 mins or until top turns golden brown

FILLING

Place bacon in a pan and saute until lightly browned, not crisp. Add in chopped onion and fennel. Saute until onions are soft. Leave to cool.

Beat together eggs and cream in a bowl until evenly combined. Stir in bacon mixture and chopped chives. Season to taste. (If the bacon is salty, reduce or leave out the salt).

Pour onto crust.

You can make one large quiche or smaller individual ones.