Feta and bacon quiche
I’ve had a horrendous last week at work – lots to do, no idea how to do it, deadlines approaching, flights planned – very stressful. To deal with this I’ve decided to try some new things in the kitchen! Ben compiled a list to give me a little inspiration and last week I decided to try two of his ideas – a quiche and twice baked potatoes.
Blessed as we are with good ingredients I wanted to incorporate the rest of our pack of delicious bacon from cure deli and use the first of our square foot garden produce – fresh rocket!
Feta and bacon quiche with twice baked potatoes and rocket salad
1 pack short crust pastry
100g bacon, chopped in to small pieces.
125g feta cheese, chopped/crumbled in to small chunks.
4 large potatoes
3 tbsp of creme fraiche
1 red onion
2 tbsp balsamic vinegar
1 tsp butter
2 large handfuls of rocket
Begin by softening your potatoes in the microwave – this makes the twice baked process a little quicker – about 4 minutes for medium sized baking potatoes should be sufficient. Preheat the oven to the temperature stated on your pastry packet, put the potatoes in the bottom of the oven to continue cooking whilst you prepare your quiche. Line your pie/quiche dish with the pastry and blind bake the pastry case until just turning golden. Whilst the case is in the oven, fry the bacon until crispy. Whisk the eggs with the milk and add the cayenne pepper. Chop your onions and begin softening them in a pan with the butter and balsamic vinegar over a low heat. You can leave the bacon pieces/onion mix to cool until the pastry is ready. Once the pastry case is golden, remove from the oven and fill with the bacon and feta before pouring the eggs mix over. Remove the potatoes from the oven, cut them in half and scoop most of the soft potato flesh from the centres in to a large bowl. Add the creme fraiche and stir well, then add the caramelised onions and briefly fold them through the mix (too much mixing turns the filling to an unsightly brown colour – still delicious though!). Put the potato halves back in the oven and bake with the quiche for around 40 minutes on 180c until it is set and golden. By the time the quiche is done, the potatoes should be perfectly squishy. I served my quiche and potatoes with a light salad of rocket (from our garden – !), avocado and tomato.