After the near-disaster of the Blueberry Muffins i decided to try and redeem myself a bit and bake something else immediately afterwards. I’d picked up some pre-made shortcrust pastry (which was reduced in the supermarket – i normally make my own and yes, home-made always tastes better but sometimes it’s just handy to have some in the fridge!) and on the back of the packet there was a recipe for an Easy Bacon, Tomato and Cheese Tart which i decided to adapt and omit the bacon and add some onion and spinach instead (both of which we have loads of at the moment). If you want to make your own pastry then an easy recipe is here on the BBC Good Food website. My comments in italics.
500g JUS-ROL shortcrust pastry (or your own-made pastry)
5-6 Spring onions (i just chopped up one normal onion and softened them in a pan)
4-5 rashers bacon chopped (i omitted this but you could also use Quorn or similar veggie bacon)
250ml milk (i used semi-skimmed)
3 heaped tbsp Cheddar Cheese – grated
A few basil leaves (optional)
(i also included a couple of handfuls of spinach wilted in a pan)
Follow pastry preparation instructions. Preheat oven to 200c (180c for fan-assisted ovens)/Gas Mark 6.
1) Roll out pastry and line a 20cm flan tin (i blind baked mine for about 15 minutes or so but you don’t have to do this – my OH’s mum never does and her tarts/quiches are always excellent and not soggy at all – and i’m not just saying that:-)
2) Gently fry the bacon until just cooked and allow to cool (instead i had my chopped onion on a low heat to soften in one pan and had wilted my spinach in another and laid it on a bit of kitchen towel to saok up any excess liquid). Meanwhile beat together then eggs and milk and add seasoning.
3) Scatter the bacon in the base of the pastry case with the (spring) onions and cheese. Add tomato slices on top (i also added the spinach here) then pour in the egg mixture. (I don’t know about you but i always seem to have some mixture seep a bit through my case here and either have to do a bit of damage limitation if its over the tops by added a bit of spare pastry or mopping up any thats spilled onto the baking tray then getting it into the oven as quickly as possible! – i think i may just need a new flan tin…)
4) Bake for approx. 20 minutes until filling is set and pastry is golden. If desired, scatter with basil leaves.
Was really pleased with this (despite TYL refusing to eat any *sigh*) and it was great cold next day for lunch too.