Bacon & Tomato Quiche

Ingredients

• 2 sheets short crust pastry, reduced fat, thawed
• 1 tsp. olive oil
• 1 onion, sliced
• 5 slices short cut bacon, no fat, cut into chunks
• 2-3 baby chat potatoes, chopped
• 2 eggs
• 6 egg whites
• 2 tsp. seeded mustard
• 1 ¼ cup reduce fat milk
• ¼ cup reduced fat cheese
• 2 tbsp. capsicum strips (we used from jar)
• 8 cherry tomato, cut into quarters
• Cracked Pepper
• 2 tbsp. parmesan cheese

Method

1. 1Preheat oven to 200c (400F).
2. 2In a flan dish (we used 30cm or 12 inch dish) spray with a touch of cooking spray so pastry does not stick. Lay out the first sheet of pastry into the dish and with the second sheet cut strips and press into side and bottom of where the first sheet did not reach. Press firmly as you don’t want your liquid to leek.
3. 3Line the pastry with baking paper and put baking beads or rice ontop and bake in oven for 15-20 mins. Take out and set aside (discard the baking paper).
4. 4Now pierce your baby chat potatoes with a skewer a couple of times, microwave for 10 mins until cooked. Take out, cool and cut into chunks.
5. 5In a bowl, whisk eggs, milk, and pepper.
6. 6In a small pan, add teaspoon olive oil, and fry bacon and onion. Set aside.
7. 7Spread on the base of the pastry the seeded mustard. Add on top the strips of red capsicum, tomatoes, onion and bacon mixture and cooked potato chunks.
8. 8Pour the egg mixture into the dish, sprinkle reduced fat cheese and parmesan cheese over egg mixture, season again with pepper. Turn oven down to 180c (356F) and cook in oven for 30 mins approx., just check centre. It will set once you pull out and cool, it will set more once cooled.
9. 9Serve with side salad.