• 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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