Borderless Bacon and Broccoli Quiche

A healthier version of a traditional dish. It is so versatile and the perfect addition to a picnic basket!

Level: Easy

Serves: 8

Prep: 1h 20 minutes

Cook: 1 hour

Ingredients:

Dough:

400g flour + for dusting

100g lard

1 egg

½ tsp salt

150g natural yogurt

Flavours:

200g chopped bacon

5 sliced spring onions

100g tender stem broccoli florets

Filling:

200g soft cheese

6 eggs

½ tsp salt

½ tsp pepper

250ml milk

150g grated reduced-fat cheese

Preparation:

Butter a 23cm round springform. Preheat the oven on 175C and put a shallow sheet pan (like cookie pan) into the oven.

Put the flour in a bowl, cut the lard into 1-2cm cubes and work the lard in until resembles crumbs. Add salt, egg and the yoghurt and form it into a medium-hard dough. Roll it out (about 0.5cm thick), put the spring form on top of the dough and cut it out. Put the cut-out dough into the spring form, pierce it everywhere with a fork and blind bake it for 10-15 minute on the hot sheet pan.

In a frying pan cook your flavours. Make sure that all of the liquid cooked away! Let it cool. (This is the part where you can be as creative as you want to be. The extras I put by the ingredients are just ideas! )

Mix the soft cheese, eggs, salt, milk and the grated cheese. Combine the cooled down extras into the filling and pour it onto the prebaked crust. Put the quiche onto the hot sheet pan and bake for 35 minutes, then put some kitchen foil on the top (so that it is not going to become too dark on the top) and bake for another 25 minutes. The quiche will still jiggle a bit but if you insert a knife near the centre of the quiche it should come out clean. Let it cool down. Serve warm or cold with a nice salad and enjoy!