This simple artichoke and bacon quiche is pefect for lunch or dinner, or for a family party. Garnished with parsley and cheddar cheese, it's a dish that the whole family will enjoy.
- 500g savoury shortcrust pastry
- 290g jar artichokes in oil, drained
- 300ml carton double cream
- 3 eggs
- 4 slices smoked bacon
- 1 tbsp. oil
- 2 garlic cloves
- Small handful finely chopped parsley
- 100g grated cheddar cheese
- Black pepper
Mince the garlic cloves. Roughly chop the bacon. Chop the artichokes.
Preheat the oven to 170C. Roll the pastry out so that it can cover a 23cm tart tin. Prick the bottom of the pastry with a fork. Cover with greaseproof paper and baking beans. Bake for 15 minutes, then remove the paper and beans. Brush with a little egg, then bake for 5 minutes.
Whisk the eggs with the cream and season with black pepper. Beat in the garlic and parsley. Heat oil in a frying pan and fry the bacon until crisp. Drain on kitchen paper to remove excess fat.
Arrange the bacon and artichokes over the bottom of the tart case and sprinkle with most of the cheese. Pour over the egg mixture. Sprinkle with the rest of the cheese.
Bake for 20 minutes or until the egg filling is risen, golden and cooked through. Leave to cool before serving.