For your salad:
Salad Dressing ingredients:
1 Garlic Clove
1 Tbsp olive oil
1 Tsp Dijon mustard
1 tsp Lemon juice
Salt & Pepper
½ tsp baking powder
1 tsp paprika
1 Tbsp chilled water
Quiche Filling Ingredients:
2 Tsp Onion Jam
½ Tsp Paprika
80g Cheddar Cheese (grated)
1 small handful of Parsley
4 rashers of Bacon (finely chopped)
Salt & Pepper
Any extra 5+ you like - we used courgette, tomato, mushroom and leek
Making your salad:
Chop the garlic and whisk dressing ingredients and set aside
Mix together your salad ingredients in a bowl
Add dressing and mix it all together
Making your quiche pastry:
Mix your dry ingredients together.
With your fingertips, rub in the butter until the mixture resembles fine bread crumbs.
Add water and combine until the pastry is smooth and soft.
Roll into a ball, wrap in plastic wrap and refrigerate for 30 mins.
After the 30mins, remove pastry from fridge and allow to sit for a couple of minutes to soften.
Roll out pastry until about 5mm thick.
Making the Quiche:
Preheat oven to 180°C
Grease and line a rectangular tart tin
Place your premade pastry in tart tin and place something on top to help weigh down the middle of the pastry.
Blind bake - bake the pastry without any filling in it for 10 mins, remove weight on top of pastry and bake for a further 10 mins before removing from the oven
For the filling, sprinkle bacon over the bottom of the tart base.
Whisk together your egg, milk, paprika, and onion jam. Add parsley and cheese and mix to combine.
Add in your chopped up veggies!
Pour the egg mixture into the tart case and bake for 25 mins or until filling is set.
Let it cool and serve with a side of salad!