BACON, CHIVE & POTATO QUICHE

PREP + COOK TIME 1 HOUR SERVES 6

Gluten-free, yeast-free, nut-free. 20g butter, melted 1 large potato (300g), chopped coarsely 4 rindless gluten-free bacon slices (260g), chopped coarsely 1 quantity Gluten-free Pastry (recipe on page 93) ½ cup (60g) coarsely grated tasty cheese 5 eggs, beaten lightly ½ cup (125ml) milk 2 tablespoons finely chopped fresh chives

1 Preheat oven to 220°C/200°C fan. Grease a 24cm round loose-based fluted flan tin with the melted butter. 2 Boil, steam or microwave potato until tender; drain.

3 Cook bacon in a medium frying pan over high heat, stirring, for 5 minutes or until golden. Remove from pan; drain on paper towel.

4 Roll pastry between two sheets of baking paper until 5mm thick. Ease pastry into tin, pushing together any cracks that might form. Press pastry into side and base of tin; trim edges.

5 Sprinkle bacon, potato and cheese into pastry case. Whisk eggs, milk and chives in a medium jug, season; pour over bacon mixture.

6 Bake quiche for 30 minutes or until just set at centre.

NUTRITIONAL COUNT

40.9g fat (20.3g sat fat); 2874kJ (687 cal); 57.8g carbohydrate; 20.6g protein; 2.1g fibre a serve