Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 175milliliter thickened cream
- 80grams butter
- 2tablespoons milk
- 1 brown onion, finely chopped
- 4 medium potatoes, peeled
- 5milliliter virgin olive oil spray
- 250grams middle bacon rashers, rind removed, diced
- 2tablespoons olive oil
- 3 eggs
- chives, snipped (to serve)
- 1/2 cup tasty cheese
- 640grams berry truss tomatoes (2 punnets)
Method
Step 1 of 6
Preheat oven to 180°C.
Step 2 of 6
Coarsely grate potatoes and place on a clean tea towel. Gather all sides of tea towel together and twist, squeezing out the liquid. Transfer potato to a bowl and season with salt and pepper.
Step 3 of 6
Heat 40g butter in a large, non-stick frying pan over medium heat. Add onion and bacon. Cook for 8 minutes or until softened. Transfer to a bowl. Set aside to cool.
Step 4 of 6
Heat oil and remaining butter in the same pan over medium heat. When butter has melted, add potato, spreading evenly around base and side of pan. Cook, pressing down potato, until golden and crisp. Remove pan from heat.
Step 5 of 6
Spread bacon mixture over potato shell. Whisk eggs, cream and milk in a bowl, then season with salt and pepper. Pour egg mixture through a fine sieve over bacon mixture. Sprinkle cheese over the top. Bake quiche for 35 minutes or until golden and cooked through.
Step 6 of 6
Meanwhile, arrange tomatoes on a baking tray lined with baking paper. Spray with olive oil and season with salt and pepper. Bake with quiche for 20 minutes or until soft. Remove both from oven. Stand quiche for 10 minutes before removing from pan. Serve with tomatoes and chives.
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