Method :
- Line a 20cm (8") flan or tart
plate with rye meal, wholemeal or wheat meat pastry.
- Trim and chop bacon rashers and
slice onion thinly.
- Quarter tomatoes and drain
asparagus.
- Spread bacon and onion on pastry
and decorate with asparagus spears and tomatoes.
- Whisk eggs together with cream,
flour and seasonings and pour over the content of the quiche.
- Bake for 15 minutes in a hot oven,
reducing the heat for the remainder of the cooking time.
Oven - 400F for 15 minutes reducing to
350F for 15 minutes
Serves 4 - 6
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