A cheesy quiche affair with bacon that is dangerously addictive
Beautifully designed with a wavy pattern, Emile Henry's deep rectangular tart dish is ideal for your sweet and savoury recipes. With its high-quality ceramic material and scratch-resistant hard glaze, this dish is also highly durable and dishwasher safe.Make this simple bacon and cheese tart fancier with the help of the beautiful Emile Henry rectangular tart dish. A delicious combination of eggs, bacon, cheese, vegetables and herbs make this quiche extra delicious and nutritious.
Preparation time: 15 minutes | Cooking time: 1 hour | Serves: 6
Ingredients:
- 2 shortcrust pastry sheets, thawed
- 100g rindless bacon rashers
- 7 eggs, lightly whisked
- 1/4 cup thickened cream
- 1 and 1/2 cups grated cheddar cheese
- 2 cups chopped vegetables (carrots, mushrooms, capsicums and spinach)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil spray
- Preheat oven to 220 C. Spray the tart dish with olive oil. Line the base and sides of the tart dish with a short-crust pastry. Fill with rice, dried beans, or ceramic baking weights. Bake for 8-10 minutes. Remove from oven. Remove rice, dried beans, or baking weights. Cook for a further 5-10 minutes or until lightly golden.
- Meanwhile, cook bacon in a frying pan over medium heat until crispy. Chop into small pieces. Set aside.
- Combine eggs, cream, grated cheddar cheese, vegetables and dried oregano in a large bowl. Season with salt and pepper. Pour into the pastry shell in the tart dish. Top with chopped bacon. Bake for 35-40 minutes.
- Serve warm with a side of salad.
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