Filo Pastry Quiche

To begin my first posts I am going to record the recipes and products that I am preparing for our family weekend away in Thorpeness Suffolk, to celebrate my Mum's 50th Birthday!!

First I began preparartions by making two Quiches, one normal Quiche Lorraine and another one inspired by a recipe I read in the Tesco Real food magazine, using Filo Pastry.

Here are the ingredients and method for this special Quiche:

Ingredients:

• Half a pack of filo pastry sheets
• 150g Smoked bacon chopped up
• 2 peppers (any colour)
• 50g strong cheddar cheese
• 200ml creme fraiche
• 200ml double cream
• 3 eggs well beaten
• pinch of ground nutmeg

Preheat the oven to 180C. Firstly using a quiche/flan tin grease the bottom and layer each sheet of filo pastry on top of each other brushing each one with oil as you go. Each time you put on a new sheet slightly turn the tin so that eventually all the sides end up covered. Leave any extra just hanging over the edge. Once this is all done you can start with the filling. Cut up the peppers into rough shapes and place on a baking tray, drizzle oil over the top and season. Roast these in the oven for 20-25mins. Next beat the creme fraiche to slacken it up a little, once this is smooth beat in the double cream, then mix in the beaten eggs and season (not too much salt though) and add the nutmeg. Now fry the bacon pieces and pour off any extra juices. Fry until the bacon is slightly crispy. Chop half of the cheese into small 1cm cubes and grate the rest of it. Scatter the cudes of cheese across the bottom of the pastry case, now scatter the bacon and raosted peppers ontop of the cheese, fold the excess pastry over ontop of itself to create a high edge, use some olive oil to sick the pieces of pastry together if needed. Pour half of the egg and cream mixture into the pastry case and place on a baking tray on the middle shelf of the oven. Pull the shelf out slightly and pour the rest of the mixture until the case is completely full. Scatter over the grated cheese and bake for 25mins or until the quiche is firm and a nice golden colour.

Happy Baking!
Becca xx