Bacon and Egg Quiche Recipe with green salad and yoghurt dressing

bacon and egg quiche recipe

method

  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  2. 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.
  3. 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.
  4. Pour into the flan dish and spread out evenly.
  5. Bake in the oven for 30 minutes. The top should be browned and the egg set.
  6. Mix the dressing ingredients together.
  7. Serve the quiche with the green salad and the dressing.

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

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