Quiche with a puff pastry base tastes best when from the oven but if you want to make it ahead of time, you can fry the bacon rashers and courgette and store them in the fridge till your are ready to bake the quiche.
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1 (375g) ready rolled puff pastry
120g bacon rashers
1 courgette, peeled and diced
salt and pepper
1 teaspoon ground cumin, to taste
100g grated cheese
Method Prep:5min › Cook:55min › Ready in:1hr
Preheat your oven to 210 C / Gas 6-7. Grease a 22cm pie or tart tin and line with the puff pastry. Trim any excess pastry.
Bake pastry in the preheated oven for 5 minutes. Remove from the oven but leave the oven on.
Fry the bacon rashers in a small pan over medium to high heat and when they release their fat, add the courgette. Cover and fry till the courgette is tender and the bacon is browned. Season with cumin.
In a bowl whisk eggs with milk, then stir in cheese. Season with salt and pepper. Spread the courgette and bacon over the prebaked pastry, then pour over the egg mixture. Bake in the preheated oven till browned, about 45 minutes.