Craving quiche but no time for the usual pastry crust? Try using puff pastry for the base of a quiche. Perfect for afternoon tea or lunch for two! A little twist with avocado on top compared to the normal quiche out there
Ready rolled puff pastry
Be sure to take your ready rolled puff pastry out of the fridge for at least 20 minutes so that the pastry does not break while unfolding.
Milk
No milk? Substitute it for heavy cream.
Bacon
No bacon? Substitute it for regular ham. You won't need to heat it up like the bacon in the pot, just straight away add the ham on to the puff pastry before baking in step 6.
Cheddar & roule cheese
No problem if you don't have the cheese that I used. Substitute them with any cheese such as brie, blocks of parmesan, gouda, edam, camembert etc.
Click the picture below to view the video version of this recipe!
This makes 5 servings
Total time: 45 minutes
Ingredients:
375g ready rolled puff pastry
1 small white onion
6 oak smoked dry cured back bacon rashers
200g tenderstem broccoli
1 cup cubed cheddar cheese
1/2 cup cubed Roule cheese
3 eggs
1/3 cup milk
garlic powder
pinch of salt
1/2 avocado
pinch of dried parsley (optional)
Method:
Take puff pastry out of fridge and leave in room temperature for at least 20 minutes.
Slice white onion, cut bacon into small squares and tenderstem broccoli into 1 inch pieces. Cube cheddar and Roule cheese.
Beat eggs then mix with milk, garlic powder and salt.
Preheat the oven 180C.
In a pot at medium heat, take your time and sauté onions until transparent. This will take about 5 minutes. In a separate pot/pan, fry bacon pieces until cooked.
Roll out puff pastry on a baking dish then top with sautéed onions, bacon, cheese, broccoli. Pour the egg-milk mixture evenly on top.
Bake for 25-30 minutes. While baking, cube the avocado.
Place avocado on top of the quiche and sprinkle dried parsley.
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