Zucchini & Bacon Quiche
One of my early cooking memories is helping my mother to make quiche. I remember hovering around while she cooked the bacon always hoping there would be some extra for me to steal. I’d help grate the cheese and whisk the egg mixture, guaranteed to be making more mess than was really needed! It was a favourite back then and it still is today – for most of the family.
My recipe has its foundations in mums’s original recipe which she still cooks today. However the addition of onion and zucchini over the years has made this version my own. My two girls are both happy eating quiche and I love that it is a family favourite that will be enjoyed and passed on for years to come.
Ingredients
2 sheets puff pastry
4 rashers bacon, diced
1 small reed onion, finely chopped
1 medium zucchini, diced
6-8 eggs,depending on size
300 ml cream
1 heaped tablespoon Dijon mustard
1 cup grated tasty cheese
handful of grated Parmesan
salt & pepper
Instructions
1
Preheat oven to 190 degrees.
Line a 30cm quiche dish with puff pastry, ensuring there are no tears or holes in the pastry. Cover the pastry with baking paper and dried beans or rice and blind bake the pastry for 15 minutes.
2
While the pastry is in the oven, cook the bacon over a medium heat until starting to colour - about 5 minutes. Add the onion and zucchini and cook for a further 5 minutes until the vegetables are soft.
3
Place the eggs, cream and mustard into a large mixing bowl and whisk to combine. Season with salt and pepper.
4
When ready, remove the pastry from the oven. Reduce heat to 180 degrees.
Spread the bacon mixture over the pastry then top with the cheeses, ensuring the base is well covered.
5
Place quiche dish back in the oven and before closing the door, pour the egg mixture over the bacon and cheese.
6
Cook for 35-40 minutes until golden brown.
Remove from the oven when cooked and allow to rest for 10 minutes before serving with a green salad or steamed vegetables.
