(Makes 6 slices)

Portion size: 1 slice

  • 1 x 16 cm baked quiche base, or use pastry with oil
  • 250 g lean bacon, cut into small cubes
  • 100 g gruyère cheese, grated
  • 2 large eggs
  • 250 ml low-fat cream
  • 60 ml low-fat milk
  • freshly ground black pepper to taste

Heat oven to 180 ºC. Fill the baked quiche base (or the raw pastry crust) with cheese. Stirfry the bacon until crispy. Drain and spread on cheese. Whisk eggs, cream and milk and pour over filling. Season with freshly ground black pepper. Place quiche tin on a baking tray. Bake for 35 to 40 minutes until filling has set and crust is golden.

Pastry crust with oil

  • 140 g (250 ml) self-raising flour
  • 1 ml salt
  • 50 ml oil
  • 75 ml boiling water

Place flour and salt in mixing bowl. Mix oil and water and add to flour. Cut liquid into flour to form a soft, non-sticky pastry. Using your fingers, press the pastry into the quiche tin and tidy the edges. Set aside prepared pastry crust while you make the filling. The quiche is baked in the raw pastry crust.