I adapted the recipe for cheese and bacon Quiche (Pillsbury) to suit my family’s dietary needs. I made a small Quiche for my daughter without the veggies.
1 block of Shortcrust pastry
300 ml single cream
1/2 cup milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 small onion
1/4 red pepper
1¼ cups shredded cheese (I used cheddar and Lancashire sharp and crumbly)
1 tomato sliced
Heat a frying pan, add the cubed pieces of pepperoni, sauté for 2 minutes then add the rest of the veggies.
Saute for about 5 minutes and allow to cool
Heat oven to 180C.
Bake the Shortcrust pastry blind for about 15-20 minutes
In a medium bowl, mix the milk, cream, eggs, salt, pepper, and herbs, set aside.
Layer veggies cheese over the pastry case and pour the egg mixture over top.
Place slices of tomato over the top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes; cut into wedges.
Prepared, tried, and tested by Preshana Singh