Bacon And Cabbage Quiche

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 500 g shortcrust pastry
• 150 g smoked bacon, cooked and diced
• 150 g savoy cabbage, cooked and finely shredded
• 300 ml double cream
• 4 eggs
• 1 tablespoon fresh parsley, finely chopped
• salt and pepper

Recipe

• 1 preheat the oven to 190°c roll out the pastry to a 2mm thickness. prepare your quiche tin by greasing with butter and flouring it.
• 2 line the quiche tin with the pastry allowing it to fall over the outside of the tin without trimming it.
• 3 chill this for half an hour.
• 4 when the pastry case is chilled, prick the base with a fork and bake blind in the oven for 15 minutes.
• 5 lower the oven temperature to 170c and take out the pastry case. remove the baking beans and parchment paper.
• 6 return the cases to the oven for 5 minutes.
• 7 leave in the tins and set aside.
• 8 whisk the eggs and cream together until thoroughly combined and season with salt and pepper. mix in the parsley.
• 9 place the bacon and cabbage on the base of the pastry case and fill to the brim with the egg mixture.
• 10 bake in the oven for 15 minutes until the mixture has set and is golden brown on top.
• 11 1trim off the excess pastry. transfer the quiche to a wire rack and allow to cool before serving with some salad.