Bacon and carrot quiche
This quiche is super easy and especially delicious with the sweetness of the shred with the slight saltiness of the bacon.If you'd like to make a Gluten Free version (or can't be bothered with blind baking the pastry) simply omit the pastry and turn it into a frittata!
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Ingredients
- 1 packet Just Veg. Carrot Shred
- 6 eggs
- 2 sheets short crust pastry
- 300 ml cream
- 1/2 cup grated tasty cheese
- 300 g bacon pieces
- olive oil
Instructions
- Preheat oven to 170 degrees Celsius (fan-forced)
- Spray / grease a large quiche dish with olive oil
- Line quiche dish with short crust pastry, pressing pieces together to make a nicely formed shell
- Line the pastry with baking paper and fill with blind baking beans (or rice or dried beans) and blind bake for 10 minutes
- Remove the blind baking beans after 10 minutes and gently poke a few holes in the bottom of the pastry then bake the shell for a further 10 minutes
- Remove from oven and set aside
- Cook bacon in a non-stick pan until coloured
- Whisk eggs, and cream in a mixing bowl then carefully stir in carrot and cheese
- Pour mixture into quiche dish, sprinkle bacon pieces on top
- Bake for 35-40 minutes or until just set in the middle and golden brown on top
- Let the quiche set aside and rest for 5 minutes before serving
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