Orkney Cheddar, Bacon, Broccoli and Cauliflower Quiche Serves 4

What You Will Need

Ingredients
  • 200g puff pastry
  • 125ml milk
  • 50ml cream
  • 2 eggs
  • 50g smoked bacon
  • 100g broccoli heads
  • 60g cauliflower florettes
  • 60g Orkney cheese (grated)
Orkney Cheddar, Bacon, Broccoli and Cauliflower Quiche
Method

Lightly grease 4 individual tartlet moulds or one 8 inch pastry ring

Roll out the puff pastry thinly and line the mould, overlapping the edges

Leave to rest in fridge for 20 minutes and then pierce the pastry with a fork

Line the pastry with cling film and then place something heavy in the cling film, e.g. coins or chick peas, to prevent the pastry from rising

Cook in a hot oven at 230°C for 5-6 minutes until pastry is lightly set

Remove from oven, remove cling filmed weight and with a sharp knife neatly trim the overlapping edges.

Cook the broccoli and cauliflower separately in boiling salted water until there is no resistance when pierced with a knife

Cut the bacon into thin strips and pan-fry in oil until crispy, then drain off oil

Mix the egg, milk, cream, bacon and cheese together

Season well and pour into pastry case, then add broccoli and cauliflower

Return to the oven at 200°C and bake gently until golden and set, approx 25-30 minutes

Serve hot or cold with a salad