Quiche

Quiches are a brilliant invention - serve them for dinner, lunch or a picnic, cold or hot! A cooling salad for the summer and a warm veggie side for the winter. They are perfect for a ladies lunch with a little bubbly or an after school snack that can be made ahead of time.

There are various types of quiches but the best type is the one you make up. Left over veggies and meat can be thrown in together for delicious left overs! Here is one of my favourites!

Ingredients

2 cups chopped kale (frozen or fresh)
2 cups peas
1 1/2 cup chopped bacon
1/2 large white onion sliced
3-4 cloves garlic
1 tablespoon butter
1 tablespoon olive oil
4 large eggs
1 1/2 cup half and half or cream
1/2 cup sliced cheddar
1 teaspoon chilli flakes (optional)
salt and pepper

For the crust - a short crust pastry try this recipe. Feel free to use store bought pastry if you are running short on time!

Process

1. Pre-heat oven to 400F/200C.
2. Line a baking pan with the shortcrust pastry and bake for 10 mins.
3.  Meanwhile, in a pan, melt the butter and add the olive oil. Add the sliced onions and garlic. Sauté until translucent.
4. Add the bacon. When the bacon starts cooking, add the kale. Cook for about 3-4 minutes.

5. Add the peas and sauté. Add salt, pepper to taste. Add the chilli flakes if using.

6. Mix the eggs, cream and cheese together. Season lightly with salt and pepper. Remember that the cheese, bacon and the filling has salt so go light or leave the salt out altogether.
7. Take out the pastry case from the oven, add the filling and the egg mix.

8. Reduce temperature to 350F/180C and bake for 35 to 40 minutes.