Name: Spring quiche
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 1/2 sheets frozen shortcrust pastry; 2 teaspoon olive oil; 2 rashers chopped rindless bacon; 4 lightly beaten eggs; 150 millilitre thickened cream; 1 finely chopped green onion; 2 tablespoon chopped mint; 1 zucchini, cut into rounds; 1/2 cup defrosted frozen peas; 100 gram crumbled feta

Spring quiche

This recipe is made with frozen shortcrust pastry, making it an easy, family-friendly budget meal.

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

1 1/2 sheets frozen shortcrust pastry

2 teaspoon olive oil

2 rashers chopped rindless bacon

4 lightly beaten eggs

150 millilitre thickened cream

1 finely chopped green onion

2 tablespoon chopped mint

1 zucchini, cut into rounds

1/2 cup defrosted frozen peas

100 gram crumbled feta

Method

1.Preheat oven to 200°C. Lightly grease a 22cm quiche pan.

2.Join pastry sheets and line pan, trimming to fit. Chill for 15 minutes.

3.Heat oil in frying pan on high. Fry bacon for 3-4 minutes or until golden. Cool.

4.Bake pastry case blind (see tips) for 10-12 minutes or until light golden. Remove baking paper and beans or rice. Bake for a further 5 minutes. Reduce oven to 180°C.

5.In a large jug, whisk eggs and cream together. Stir in green onion and mint. Season to taste. Pour into pastry case. Top with bacon, zucchini, peas and feta. Bake for 30-35 mins or until firm.

Blind baking prevents your pastry case from getting soggy. Before putting in the oven, cover chilled pastry with a layer of baking paper, then weigh baking paper down with dried beans or rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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