• 1 sheet Borg’s Short Crust Pastry

  • 4 eggs

  • 1 Spanish onion, finely chopped

  • 300g minced pork

  • ½ red capsicum, finely chopped

  • 1 small red chilli, finely chopped

  • 2 medium potatoes, sliced really thin

  • 100ml cream

  • 100g grated cheddar


  • 1.

    Splash oil into a pan, fry the pork mince until 70% done.

  • 2.

    Add the onion, capsicum and chilli and fry for a further 2 minutes, then set aside.

  • 3.

    Line a flan tray with the short crust pastry. Place into a preset oven at 220C for 5 minutes.

  • 4.

    In a large mixing bowl, combine the eggs and cream. Mix in the cheese.

  • 5.

    Spread some pork mince in the bottom of the flan tray, then layer potatoes, then some egg mix. Repeat layer of more pork, potatoes then egg mix. Repeat again.

  • 6.

    Place the quiche into an oven at 180C for 23-30 minutes.


For more information and recipes from this series, click on the following link

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