Easy Bacon and Peas Quiche
A classic quiche recipe which is so creamy you wished you did not have to share.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 3 eggs
- 7.5 oz (200 ml) heavy whipping cream
- 1.75 oz (50 ml) milk
- Salt, Pepper (season to taste)
- 4 oz (100 g) shredded cheese
- 3 oz (85 g) parmesan (grated)
- 1 cup bacon (crumbled)
- 1 cup peas (lightly cooked)
Instructions
- Preheat over at 400F/200C.
- Roll the shortcrust pastry on the Roul'Pat®, shape it to the Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
- In a mixing bowl, whisk eggs, heavy whipping cream and milk together. Add the shredded cheese and parmesan. Season to taste. Set aside.
- Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
- Place the bacon and the peas on the pastry, and using a spatula, gently pour over your batter.
- Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your quiche from 20min).
- Once your quiche is out of the oven, let it cool down for about 15min before unmolding. Then, Serve and Enjoy!
YouTube Video
Nutrition
Serving: 8g | Calories: 589kcal | Carbohydrates: 23g | Protein: 13g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 145mg | Sodium: 512mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 807IU | Vitamin C: 7mg | Calcium: 239mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com