With lazy summer time lunches in mind, Chef Angie Boyd of the Sense of Taste Chef School gives us a recipe for a delicious Bacon, Onion and Thyme Quiche to enjoy with salad and chilled Nu Sauvignon Blanc.
• 3 sheets Phyllo pastry
• 60ml Morgenster Lemon Enhanced Extra Virgin Olive Oil
• 2 sprigs Fresh lemon thyme
• 1 pack Streaky bacon or pancetta
• 2 Red onions
• Splash Morgenster Extra Virgin Olive Oil
• Squeeze Honey
• Splash Morgenster Balsamic Vinegar
• Sea salt; black pepper
• 3 Eggs
• 1 Egg yolk
• 500ml Greek yoghurt
• 5ml Dijon mustard
• Sprinkle Ground nutmeg
• 250ml Grated mature cheddar cheese
1. Finely slice the bacon and sauté in a pan with the splash of olive oil. Sauté until golden and crispy and the fat has rendered down.
2. Drain the bacon from the oil using a slotted spoon. Leave a little oil/fat in the pan and set aside.
3. Peel and dice the onions and sauté in the bacon fat along with the thyme leaves, until softened and starting to caramelize.
4. Add a squeeze of honey, a splash of balsamic vinegar, season and stir through. Remove and add to the bacon.
5. In a clean bowl, mix the eggs, yolk, yoghurt, mustard, nutmeg and seasoning. This is your ‘custard’.
6. On a clean surface, take your 3 phyllo sheets (lay together as for a stack of paper) and cut into 4 equal squares.
7. Use one ‘stack’ of squares at a time, while keeping the others covered with a damp cloth to keep from drying out.
8. Take each square from the stack, brush with lemon olive oil and lay it on top of the other squares to create an oiled stack of 3.
9. Place the stack into an oiled ramekin or tart dish. Repeat with the other 3 ramekins.
10. Divide your bacon/onion mix into 4 and spoon into the pastry shells.
11. Top with some grated cheese and fill with the egg custard.
12. Bake at 170C for about 20-30 minutes or until the pastry is golden and the custard has set.
Great served with a fresh rocket salad, drizzled with Morgenster balsamic vinegar and a chilled glass of Morgenster Nu Sauvignon Blanc.