- Preheat the oven to 180ºC fan oven/200ºC/gas 6.
- Rub together the butter and flour and add the salt. Beat 1 egg yolk with the water and add. Mix until it forms a ball and turn out onto a floured board. Roll out until it is large enough to line a 21cm flan dish.
- Fry the bacon until it it crisp, cut into pieces and distribute around the flan dish along with the onions. Beat the 8 eggs and cream together. Season well and add the basil.
- Pour into the flan dish and spread out evenly.
- Bake in the oven for 30 minutes. The top should be browned and the egg set.
- Mix the dressing ingredients together.
- Serve the quiche with the green salad and the dressing.
Bacon and Egg Quiche Recipe with green salad and yoghurt dressing
method
Ingredients
Shortcrust pastry
- 100g butter, from the fridge (measure using packet)
- 200g plain flour
- 1 egg
- 3 tablespoons cold water
- pinch of salt
Filling
- 8 eggs
- 8 pieces streaky bacon
- 1/2 mug/150ml single cream
- 4 spring onions, chopped
- 2 tablespoons freshly chopped basil
- salt and pepper
Yoghurt dressing
- 3 tablespoons Greek yoghurt
- 2 tablespoons mayo
- 2 tablespoon olive oil
- 4cm cucumber, grated
- 1 tablespoon freshly chopped basil
- salt and pepper
- 1 bag salad leaves
Key
Cost
difficulty
****
prep time
25 Minutes
cook time
30 Minutes
serves
4
