Created with homemade party, courgette (zucchini), red wine and mustard, this recipes will be regular on your menu.
Put the flour into a bowl, add the butter and rub together with a until breadcrumbs form.
Add a pinch of salt and the egg and bring together and knead very lightly to form a soft dough then cover and place in the fridge for 10-15 minutes to firm up.
Preheat the oven to 180°C/350°F/Gas mark 4 and grease six 9cm/3½ “ diameter, 4cm/1½ “ deep loose-bottomed tart tins.
Roll the pastry out on a lightly floured surface to a thickness of 3mm. Cut the pastry into 6 discs larger than the tins, rerolling the last of the pastry for the last 2 tins. Lay the pastry over the tins and press gently into the base and sides. Trim the sides off so the pastry is flush to the edge of the tins.
Heat a frying pan until medium hot, add the bacon and fry for 3-4 minutes until golden brown and just crispy. Drain onto kitchen paper then roughly chop and set aside.
Whisk the eggs and cream together, whisk once more then season with salt and black pepper.
Sprinkle half the cheese into the bottom of the tart cases, follow with half the bacon, the courgette and then the last of the cheese and bacon. Finish with a little thyme then set in the edge of the oven.
Carefully pour the egg mixture onto the tarts then slide into the oven and bake for 15 - 20 minutes until just set and golden brown.
Remove and cool slightly before serving.
Put the mustard, vinegar and rapeseed oil into a small jar, cover with a lid then shake vigorously to emulsify together.
Put the salad into a resealable bag then when ready to serve, tip the salad dressing into the bag and shake to coat all the leaves.
Serve the salad with the quiches at room temperature.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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