Ingredients:
- 4 eggs
- Mushrooms
- Peppers (paprica)
- Spring onions
- Bacon (or ham)
- Cheese (3/4 of 250 gram block)
- Pastry
- Thinly sliced tomatoes (dry with paper towels)
- Nutmeg (little bit)
- Pepper (no salt)
- Parsley
- 1 cup of pure cream (no thickened)
Method:
Base
- Put the oven onto 200 degrees
- Line a quiche dish with puff-pastry – base & sides
- Put dish into oven for about 20 mins (or until the pastry is puffed up / semi-golden brown)
- Take out and sit till not-so-hot (you will need to touch the pastry to put the filling in)
Filling
This is a whole mixture of ingredients so you’ll have to cut most of it up and combine in a bowl
- Slice capsicum / peppers into thin strips
- Slice mushrooms into thin slices
- Cut up spring onions
- Cut bacon into small squares / rectangles and fry up for a few mins – you don’t want it to be too oily though and DONT over-cook (otherwise it’ll be too crunchy!)
- Cut chesse into 1cm cubes
- Beat eggs, cream, pepper & nutmeg together till combined (as though you were beating it for scrambled eggs)
- Put in half the solid ingredients to the base, then pour half of the egg/cream/etc mixture, then the rest of the ingredients then the rest of the egg mixture
- Stick it in the oven for about 45mins – 1hr 15 mins, until the tops of some of the vegies are starting to brown.
- Let it sit before serving for about 10 mins
