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Bacon and zucchini quiche

Recipe from: 20 April 2015
recipes, eggs, bacon, bake

Ingredients 14
Time 00:20
  • 120
  • 200
    self raising cake flour
  • 2-3 tablespoons ice cold water
  • 4
    large free range eggs
  • 1
    self raising flour
  • 250
    creme fraiche / sour cream
  • 3/4
    mature Cheddar
  • 1/2
    Parmesan cheese, grated
  • 1/3
  • 1/2
    mixed dried herbs or 1 teaspoon chopped fresh herbs (thyme, parsley)
  • 4
    rashers streaky bacon, chopped
  • 75
    zucchini, shaved into ribbons



Add the flour and butter to a food processor and briefly blitz until it's a fine crumb.
Pour the ice water through the spout and briefly mix to form a dough.
Tip this onto a floured surface and knead gently.
Cover in cling film and refrigerate for 30 minutes to an hour.

Preheat he oven to 180°C.

Roll the pastry out to about 4mm thick and lay this over over a loose bottomed tart tin (23 - 28cm in diameter).
Prick the surface of the pastry with a fork in multiple places, cover with baking paper and fill with baking beans, dried beans or rice. Bake blind in the preheated oven for 15 minutes. Remove from the oven, take out the baking paper and beans and put the pastry case back in the oven for a further 10 minutes.

To make the filling
While the pastry is baking blind, make the filling.
Fry the bacon in a non-stick frying pan until crispy. Drain on paper and set aside.
Slice the zucchini into ribbon, using only the fleshier inner parts.
Beat the eggs and flour together until well combined. Add all the other ingredients and mix.
Place the hot pastry tart in the case on a baking tray and pour in the filling. Top with the bacon and zucchini arranging things evenly over the top.
Return the quiche to the oven and bake for 30 - 35 minutes until it has set and browned around the edges.

Recipe reprinted with permission of Sasko.
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