This is a deliciously light yet scrumptious quiche which makes a wonderful lunch or supper dish. It looks spectacular as it hits the table to be served and is always raved about. I had never made a quiche until last year as I don’t like thick short crust pastry and that was my memory of quiche. With Richard being completely gluten intolerant it wouldn’t have been on my radar – but then I had a girlfriend coming for lunch and wanted to make something with delicious local, in-season ingredients. Ingredients Dash of extra virgin olive oil 5 sheets of filo pastry 8 rashers of lightly smoked streaky bacon – cut into small pieces 2 bunches of spring onions – sliced 2 types of cheese – mature cheddar and gruyere or parmesan and comte - grated 6 eggs Medium carton of double cream Punnet of baby tomatoes – cut in half Freshly ground salt and pepper Process
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AuthorBodycarewecare Archives
July 2017
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