TALEGGIO, BACON & SPRING ONION TART
A posh version of quiche lorraine that's truly scrumptious, ideal for a picnic
Provided by Silvana Franco
Categories Lunch, Side dish, Snack, Supper
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
- Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
- Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
- Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
- For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).
Nutrition Facts : Calories 568 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.77 milligram of sodium
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