Big on flavour

Gluten-free fam­ily faves

Woman’s Day (NZ) - - This week -

Ba­con, Chive & Potato Quiche SERVES 6 PREPA­RA­TION 20 MIN­UTES COOK­ING 45 MIN­UTES

20g but­ter, melted 1 large potato, chopped 4 rind­less gluten-free ba­con

slices, chopped 1 quan­tity gluten-free

pas­try ½ cup grated tasty ched­dar 5 eggs, lightly beaten ½ cup milk

2 ta­ble­spoons chives, finely

chopped mixed green salad to serve

1. Pre­heat oven to very hot, 220°C. Grease a 24cm round, loose-based fluted flan tin with melted but­ter.

2. Cook potato un­til ten­der. Drain. Cook ba­con in a medium fry­ing pan on high, stir­ring, for 5 min­utes or un­til golden. Drain.

3. Roll pas­try be­tween two sheets of bak­ing pa­per un­til 5mm thick. Ease pas­try into pan, push­ing to­gether any cracks. Press pas­try into side and base of pan, trim­ming the edges.

4. Sprin­kle ba­con, potato and cheese into pas­try case. Whisk eggs, milk and chives in a jug. Sea­son and pour over ba­con mix­ture.

5. Bake for 30 min­utes. Serve with salad.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.