Pea & Bacon Quiche - serves about 6, takes 25 minutes to make, plus 15 minutes to chill and 50-55 minutes to cook.
For the pastry
225g plain flour
115g baking margarine or butter, cold and cut into small pieces
1 free range egg yolk
2-2 ½ tbsp water
For the filling
250g unsmoked back bacon, chopped into bitesized pieces
2 tsp olive oil
3 spring onions, trimmed and finely sliced
1 quantity of pea puree (recipe here)
3 free range eggs
100ml semi-skimmed milk (or cream)
80g fresh or frozen peas (shelled weight)
1 tbsp fresh mint leaves or basil, finely chopped (optional)
25g Parmesan, finely grated
- Preheat the oven to 180oC/Gas 4. Grease a 20cm round tart tin. Put the flour into a bowl and rub the margarine into it to make fine breadcrumbs. Add the egg yolk and water and bring together to form a dough.
- Roll out the pastry and use to line the tin. Prick the base with a fork and chill for 15 mins. Cover with baking paper and baking beans or rice and bake blind for 10 mins. Meanwhile, put the bacon on a tray and cook in the oven for 15mins. Remove the paper and beans and bake for 5 more mins.
- Heat the oil in a pan and soften the onions for a few minutes. Put the pea puree into a bowl, add the onions, eggs and milk, and mix together.
- Spoon into the tin, scatter over the bacon, peas and mint or basil, if using, and sprinkle the cheese over the top. Bake for 20-25 mins until golden.
Per serving: 470 kcal, 29.6g fat, 11.0g saturated fat, 2.4g sugar, 1.8g salt.
Source: the Co-operative instore magazine.