It's a miserable day in Sydney today (rain, rain, go away) but it's perfect weather for staying indoors and cooking up a storm. I think we'll have this for dinner tonight and I'll make a spare for the freezer.
Here's another sneak peak inside the FROST BITE e-book - you can use different quiche fillings to suit your taste, but I love the smokiness of bacon and the sweetness of leeks.
Rustic bacon, leek and pea quiche
My girls love this quiche and it’s the easiest way to get them to eat peas! I also like that the quiche is prepared in a square cake tin as I don’t waste any pastry, which normally happens when making quiche in a round quiche tin.
1 sheet shortcrust pastry, thawed
200g (7 oz) bacon, diced
1 large leek, sliced
¾ cup frozen peas
¼ cup grated parmesan cheese
½ cup (125ml) sour cream
Freshly ground black pepper
Preheat oven to 180C (350F). Grease a 20cm (8 in) square cake tin and line with baking paper.
Ease the pastry into the cake tin and use your fingers to bunch up the pastry in the corners, keeping it rustic looking. Bake blind * then remove the tin from the oven.
Meanwhile: heat some oil in a large frypan and cook bacon and leek over medium heat until the bacon is abit crispy and the leek is soft then remove from heat. Add the peas to the bacon mixture and allow to cool. Spread the bacon/leek/pea mixture over the base of the pastry then scatter parmesan over the top.
Whisk together the eggs, sour cream and pepper in a bowl then pour into the pastry shell. Gently move some of the filling so that the eggy mixture goes to the bottom of the quiche.
Bake for 30-40 mins or until golden brown and well set. Allow to cool.
Freeze: Wrap well in cling wrap and freeze
Defrost: On kitchen bench or in the fridge, or can be reheated from frozen
Reheat: Cover loosely with foil and cook in a 200C (400F) oven for about 15 mins or till heated through (allow longer for frozen quiche)
Serve: With a green salad
* To bake blind: Preheat oven to 180C/350F. Line the tin with pastry then place a sheet of baking paper on the pastry. Fill the pastry with pastry weights, dried beans or rice then cook in oven for 10 mins. Remove baking paper and weights/beans/rice and cook for another 10 mins.
If you're looking for more info on freezing quiche you might like this blog post I wrote a while ago.