bacon and gruyere quiche

Ingredients :

1 x Empire Pastry Butter Shortcrust Flan, defrosted

6 Rashers Streaky Bacon

4 Free Range Egg Yolks

3 Free Range Whole Eggs

300ml Thick Cream

1/2 cup grated Gruyere

Chives or Parsley, finely chopped

Salt and Pepper

Nutmeg (freshly ground)

method:

Step 1: Pre-heat oven to 200°C.

Step 2:Blind Bake the tart shell, by lining with baking paper and using baking beans or dried beans for 15mins, then reduce the oven to 180°C and take out the baking beans and bake for a further 12-15 minutes until golden and cooked.

Step 3: Cook the bacon until crispy, drain on paper towel.

Step 4: Lightly beat the eggs, add cream, salt, pepper and chives/parsley.

Step 5: Place half of the bacon and half of the cheese onto the base of the cooked pastry shell, pour on the egg mixture, and top with the remaining bacon and cheese.

Step 6: Finish with a liberal grating of fresh nutmeg.

Step 7: Bake in the 180°C oven for 15-20mins until just set. Best eaten warm or at room temperature.