Name: Tomato and bacon quiche
Yield: 0 serving
Cuisine: Bake
Ingredients: 350.00 ml flour cake; salt pinch; 100.00 g butter grated; eggs separated; 30.00 ml water iced; 6.00 cherry tomatoes halved; 4.00 bacon rashers; 3.00 eggs; 150.00 ml sour cream; salt and freshly ground black pepper to taste; 25.00 g blue cheese crumbled

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Ingredients (11)

CRUST

350.00 ml	flour — cake
	salt — pinch
100.00 g	butter — grated
	eggs — separated
30.00 ml	water — iced

FILLING

6.00	cherry tomatoes — halved
4.00	bacon — rashers
3.00	eggs
150.00 ml	sour cream
	salt and freshly ground black pepper — to taste
25.00 g	blue cheese — crumbled

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray a 20 cm pie dish with non-stick spray. Combine the cake flour and salt and, using your fingertips, rub in the butter until well blended. Whisk the egg yolk lightly and add to the mixture along with just enough water to make a pastry that is easy to roll out. Mix and shape into a ball. Cover with plastic wrap and leave to rest in the fridge or about half an hour. On a lightly floured surface roll out the pastry until 2-3 mm thick. Line a pie dish with the pastry. Prick the base with a fork and neaten the edges. Whisk the egg white lightly and use to brush the pastry base. Arrange the halved tomatoes on the pastry base. Halve the bacon rashers lengthwise and then along the width to make shorter rashers. Roll up each rasher and arrange between the tomatoes. Whisk the eggs and sour cream together, season to taste with salt and black pepper, pour into the crust and bake for about 25-30 minutes or until the egg mixture has set and the crust is done. Sprinkle with blue cheese if desired, and return to the oven just until the cheese has melted. Serve lukewarm or cold.
Makes a medium quiche.