Sausage & Bacon Quiche

Prep time: 30 mins

Cooking time: 30 mins

Serves: 4

ingredients

4 rashers Simon Howie Dry Cure Smoked Back Bacon

4 Simon Howie Pork Sausages

375g ready-rolled shortcrust pastry

4 spring onions

2 eggs

200ml single cream

100g extra-mature cheddar cheese

Salt and pepper to taste

Method

1. Firstly, blind bake the pastry. Take the pastry out the fridge and allow to come to room temperature for 20 minutes. Preheat the oven to 200°C (180°C fan oven). Unroll the pastry and gently place over a 20cm quiche tin. Carefully press the pastry onto the base and sides of the tin. Trim the overhanging pastry with a sharp knife. Crumple up a large piece of baking paper, use it to line the pastry base and pour in baking beans (you can also use uncooked rice). Put on a baking tray and bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.

2. While the pastry is baking, cut the sausages and bacon into small bite sized pieces. In a frying pan, cook the sausages and bacon on a medium heat until golden and cooked through, then remove and leave to cool. Finely slice the spring onions into rounds, grate the cheese and set aside.

3. In a large bowl, whisk the eggs until frothy then add the cream and mix well. Season the mixture with salt and pepper to taste.

4. When the pastry has been blind baked, remove it from the oven. Place the sausages, bacon, spring onions and cheese evenly over the bottom of the pastry. Carefully pour in the egg mixture into the pastry shell up to the top.

5. Bake for 30 minutes or until the mixture is set and golden. Enjoy warm, straight from the oven or refrigerate for up to 3 days and take to a picnic or BBQ!