This Little Pig had the chance to spend a long weekend down south with their fabulous family. Many bubbles were downed, giant piles of gourmet food were consumed and several long walks on the beach evened things out. This Little Pig spent the weekend happily laboring over giant lasagnas, slow roasting sumac and pomegranate molasses lamb shoulders and tossing fresh salads and slaws into bowls. Towards the end, with belly’s groaning, the ungrateful piglets begged for a lighter lunch to ease their guilt at the overconsumption of their weekend and This Little Pig complied gracefully. This light and fluffy quiche is a fabulous choice for warm spring days. It can be accompanied with a simple salad and a crisp glass of chardonnay. Give it a try piglets and be overwhelmed at the joy a simple quiche can bring to one’s day.
Feeds: 8 Hungry Piglets.
Prep Time: 15 Mins. Cooking Time: 1 Hr.
1 x Tbs Olive Oil
4 x Puff Pastry Sheets
8 x Free Range Eggs
250g x Free Range Bacon
2 x Red Onions
3 x Garlic Cloves
3 x Roma Tomatoes
1 x Basil Bunch
½ x Dill Bunch
½ x Parsley Bunch
600ml x Whipping Cream
½ x Cup of Grated Cheddar
½ x Cup of Grated Parmesan
2 x Shallow Quiche Dishes
Butter for greasing quiche dishes
How to Make Fabulousness:
- Preheat oven to 180 degrees & take your puff pastry out of the freezer.
- Grease your quiche dishes with butter.
- Cover your dishes with the pastry and press into the container and corners (you can rip it into strips to help it fit better - don't be shy).
- Finely dice bacon (250g), garlic (2) and red onion (2).
- Finely dice your dill (1/2), basil (1) and parsley (1/2).
- Crack your eggs into a large bowl and whisk until the eggs are well mixed.
- Slice your roma tomatoes into1/2 cm thick circles (don’t get out a ruler piglets it’s just a guide).
- Heat your olive oil (1 Tbs) in a large fry pan until hot to trot.
- Pour in your bacon, garlic and red onion and cook until onion is translucent and bacon is starting to crisp.
- Pour your bacon, garlic and red onion into your quiche dishes spreading out evenly throughout.
- Scatter over your diced herbs and a good scrunch of salt and pepper.
- Place your tomato wheels on top, spread out over the dish.
- Scatter over half of your cheddar and parmesan, reserving the rest for the topping.
- Pour in your cream and whisked eggs.
- Top with the rest of your parmesan and cheddar and place in oven.
- Bake for 45-60 mins or until firm to the touch and golden brown. *Note: if he is too brown on top but not cooked through, cover with foil to stop him burning.
- Now place on a rustic plate and serve with a simple spinach, tomato, red onion and zesty vinaigrette salad. Don’t forget the glass of chardy either! Oink!