Courgette and pancetta quiche

Name: Courgette and pancetta quiche
Cuisine: British
Ingredients: 400 g shortcrust pastry; 5 eggs; 100 g grated cheddar; 100 g grated Red Leicester; 75 g pancetta lardons; 1 onion (diced); 1 tsp mixed herbs; 1/2 courgette

kitanax @cook_3505880

Colchester, Essex

Courgette and pancetta quiche

kitanax @cook_3505880

Saved

Ingredients

400 gshortcrust pastry
5eggs
100 ggrated cheddar
100 ggrated Red Leicester
75 gpancetta lardons
1onion (diced)
1 tspmixed herbs
1/2courgette

Saved

Steps

1

Place pastry in a flan tin cover with greaseproof paper and fill with baking beads. Blind bake at 190 for 10 minutes
2

Meanwhile in a pan add a little oil and fry onion, bacon and courgette until soft and golden add mixed herbs and stir well
3

Once pastry case is ready remove paper and baking beads. Spread bacon and courgette mixture evenly in the pastry then sprinkle with half of each cheese
4

In a jug beat eggs lightly and season well with salt and pepper. Pour over the pastry case then add the rest of the cheese on top
5

Place in the oven at 190 for 30 - 40 minutes until risen a little and golden brown on top