Bacon, banana and yoghurt quiche

July 18, 2016 (Last Updated: January 11, 2019)

Bacon, banana and yoghurt quiche

Serves: 4
Cooking Time: 1 hour 15 mins

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.

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