Friday Night's Asparagus & Smokey Bacon Quiche
I don't care what you say, but everybody needs Friday night's supper to be a quick throw together concoction from the fridge. After a hard week at work, the last thing we want to be doing is slaving away in the kitchen. So this is my delicious creation from this week's leftovers.
With an overflow of asparagus in the pantry, plenty of tasty smoked bacon from our local farm shop, and a tray of eggs we got from Wyken when we popped over last weekend, I threw together this simple and nourishing quiche.
6oz Plain flour
Pinch of salt
Put the flour, margarine and salt in a large baking bowl and gently rub together with your fingertips, until fine breadcrumbs have formed.
Slowly add a small amount of cold water (roughly around a tablespoon at a time) and blend together with a table knife until a light dough forms, and leaves the side of the bowl clean. Wrap the pastry in cling film and place in the fridge for approx. 30 mins.
Take your pastry out of the fridge, and place on to a floured work surface. Roll it out to approx. 3mm thick, and large enough to line your greased flan dish.
Once in your flan dish, make sure you remove any excess pastry.
6 Large eggs
6 Rashers of smoked bacon
6-8 Asparagus stalks
Handful of cherry tomatoes (chopped in half)
2 tablespoons of Parmesan cheese (grated)
Sea salt & freshly ground black pepper to season
Basil to garnish
Preheat your oven to 180 degrees.
Roughly chop your bacon and fry until nicely crispy.
Scatter your cooked bacon on to the pastry, then arrange your asparagus and cherry tomatoes evenly around the flan dish. This way everybody will get an even share of the tasty bits.
Whisk up your eggs with salt and pepper, then pour in to the flan dish with the other ingredients.
Sprinkle the Parmesan cheese evenly over the top, and finish with a generous helping of freshly chopped basil from the garden.
Place in the oven for approx 30 mins. until the egg mixture has set and it's all turning nicely golden brown.
Serve up with a nice crisp green salad, peas and new potatoes.
Of course all Friday suppers should be accompanied by a relaxing glass of wine...or two!
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