Bacon, banana and yoghurt quiche
Ingredients
- 400g ready-rolled shortcrust pastry
- 200g streaky bacon, lightly fried
- 1 red onion, thinly sliced
- 2 bananas, peeled and sliced
- 4 large eggs
- 250ml (1 cup) plain yoghurt
- 15ml (1 tbsp) cake flour
- 5ml (1 tsp) baking powder
- 15ml (1 tbsp) wholegrain mustard
- 80ml (1/3 cup) white Cheddar, grated
- salt and freshly ground black pepper, to taste
- green salad, to serve
Instructions
1
Preheat the oven to 180ºC.
2
Line a 15cm-diameter springform cake tin with the pastry. Make sure all edges are sealed so that the filling cannot leak. Bake blind for 20 minutes.
3
Remove from the oven and arrange the bacon, onion and bananas on the bottom of the pastry case.
4
In a bowl, whisk together the eggs, yoghurt, flour, baking powder, mustard and cheese. Season and pour into the pastry case.
5
Bake until the filling is firm, about 40 minutes. Serve hot or at room temperature, with a green salad on the side.
