SPRING QUICHE

Woman’s Day (Australia) - - Food To Love -

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.

2.95 PERSERVE

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