In the hotter months, most of us don’t want to heat a heavy, robust meal. A piece of light bacon and egg quiche with a tasty side salad is usually enough.
Furthermore, the benefit of home cooked quiche is swapping ingredients that you don’t like. Also, quiche is a great way to sneak in those extra vegetables that the whole family can enjoy.
This bacon and egg quiche is packed with vegetables, including zucchini, carrots and spring onions. It is super tasty, and you’ll definitely get a good dose of calcium from the recipe too.
You’ll need a non-stick loose based, round tart/quiche tin, that’s 25 cm in diameter. You’ll also need a strong stainless steel whisk. Most other equipment should be regular household items, including a fork, a sharp knife for dicing ingredients, and some baking paper. Finally, if you don’t have weights for cooking the pastry, you can use uncooked rice instead.
Firstly, we always try to keep our recipes as light as possible. That’s why we use light milk, low fat pastry and low fat cheese. But if you like a creamier quiche, there’s no reason why you can’t use full-cream milk, full-fat cheese and regular puff pastry.
When working with a chef once, I discovered that he used short-cut pastry to make any kind of tart because he didn’t like the puffiness of the puff pastry. If you choose to, you can always replace the puff pastry with short-cut pastry. But, we have never seen a lower fat short-cut pastry.
Furthermore, if you’re someone who doesn’t like bacon, you could substitute it for smoked salmon or chicken. Smoked salmon actually goes really well in this quiche instead of bacon, because it has salty, punchy flavours too. For people who prefer a vegetarian diet, mushrooms are a great addition to this quiche.
Finally, if you don’t like any of the vegetables that we’ve added, simply leave them out or substitute them with a different vegetable such as spinach, broccoli or mushrooms.
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