SPRING QUICHE
SERVES 4 PREP 15 MINS + CHILLING COOK 40 MINS PER SERVE 1713kj
1 ½ sheets shortcrust pastry, thawed 2 tsp olive oil 2 rindless bacon rashers, chopped 4 eggs 150ml thickened cream 1 green onion, finely chopped 2 tbsp chopped fresh mint leaves, plus extra leaves 1 zucchini, thinly sliced lengthways ½ cup frozen peas, thawed 100g soft feta, crumbled mixed salad, to serve
Lightly grease a 22cm loose bottom quiche pan. Join pastry sheets. Ease into pan to line, trimming to fit. Chill 15 mins.
In a medium frying pan, heat oil on high. Fry bacon 3-4 mins until golden brown. Transfer to bowl and cool.
Preheat oven to hot, 200°C. Bake blind pastry case 10-12 mins until golden. Remove filling and bake a further 5 mins. Remove. Reduce oven to moderate, 180°C.
In a large jug, whisk eggs and cream together. Stir in green onions and mint. Season. Pour into pastry case. Top with bacon, zucchini, peas and feta.
Bake 30-35 mins until set in centre. Serve topped with mint leaves. Accompany with salad.