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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This my Irish take on a French Classic. I love Quiche and I love the Irish favourite Bacon and Cabbage, so why not combine the two? Try it and see for yourself! Ingredients:
500 g shortcrust pastry |
150 g smoked bacon, cooked and diced |
150 g savoy cabbage, cooked and finely shredded |
300 ml double cream |
4 eggs |
1 tablespoon fresh parsley, finely chopped |
salt and pepper |
Directions:
1. Preheat the oven to 190°C Roll out the pastry to a 2mm thickness. Prepare your quiche tin by greasing with butter and flouring it.
2. Line the quiche tin with the pastry allowing it to fall over the outside of the tin without trimming it.
3. Chill this for half an hour.
4. When the pastry case is chilled, prick the base with a fork and bake blind in the oven for 15 minutes.
5. Lower the oven temperature to 170C and take out the pastry case. Remove the baking beans and parchment paper.
6. Return the cases to the oven for 5 minutes.
7. Leave in the tins and set aside.
8. Whisk the eggs and cream together until thoroughly combined and season with salt and pepper. Mix in the parsley.
9. Place the bacon and cabbage on the base of the pastry case and fill to the brim with the egg mixture.
10. Bake in the oven for 15 minutes until the mixture has set and is golden brown on top.
11. 1Trim off the excess pastry. Transfer the quiche to a wire rack and allow to cool before serving with some salad.
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