Tonight I’m going out to dinner, leaving Grandma to baby sit during the mummy-daddy shift change. I can’t let Paul and Grandma go hungry, so I whipped up a quick quiche that they can have with salad for dinner.
I’m not quite sure where I originally got the recipe for this quiche but I do know that I don’t have to look it up ever. It is so simple and easy to do, and so tasty!
Quiche ala Rockgarden
6 eggs, beaten
6 rashers bacon, rind and fat removed, diced
1/2 brown onion, diced (or cheat and use chopped frozen onion, I do!)
grated cheese ~ about half a cup? Maybe 3/4*
1 sheet of ready made shortcrust pastry, defrosted*
*I use the low fat version for all of these ingredients. It makes no difference to the taste, I promise!
- Preheat oven to 200 celcius.
- Spray a pie dish (or you could use a square baking dish, I do this occassionally too) with oil.
- Roll out the pastry until it is large enough to fit your dish, then lay it in the dish, pushing it into the corners. Cut off any loose edges (and use those bits to fill any holes – hey, nobody is perfect!).
- Put a sheet of baking paper on top of the pastry and fill the pie dish with dried beans (I have had the same dried beans for this job for years. I’m rather fond of them now. That’s probably weird, right?). Bake the pastry for about 10 or 15 minutes, then remove from the oven. Remove the paper and save your beans for next time (careful, they’re hot).
- Meanwhile, fry the onion and bacon in a non-stick frying pan until just lightly golden.
While you’re doing that, (such the multi-tasker!) whisk the eggs together with the cream, milk, and cheese.
- Add the cooked bacon and onion to the filling mixture then pour the lot into the lightly baked pie dish. Cook for a further 40 minutes, or until the quiche is slightly puffy and golden. There should be no wobbly filling.
This is delicious hot, warm or cold, is great for lunches, AND travels and freezes well.
Dinner is done, dude!