Yesterday I did a bit of a stock take in the fridge to see what needed using up and what was close to its use-by date. I came across a pack of ready-made puff pastry, some Provamel soya yogurt and some mini Mozarella balls. Put them together and what have you got? The makings of a rather lovely quiche.
Mozzarella, Leek & Bacon Quiche
1 pack bacon lardons
1 large leek
3 large mushrooms
1 pack mini mozzarella balls
1 pack ready-made puff pastry
1/3 large tub Provamel soya yogurt (but you could you use milk, cream, crème fraîche or Greek yogurt)
Unroll the puff pastry and use it to line a greased flan dish. Prick with a fork and put it in the oven to prebake (to avoid a soggy bottom !).
Meanwhile chop the leek and mushrooms and fry along with the bacon until just cooked. (It will continue to cook in the oven so don't overdo it.)
Drain excess fat/liquid and scatter the bacon mixture over the pastry base.
Crack three eggs into a pint glass, lightly beat and top up with milk/crème fraîche/yogurt until the glass is full. Pour over the bacon mixture. Halve the mozzarella balls and dot them over the top of the quiche. (I usually use halved cherry tomatoes which is a healthier option !)
Bake in the oven for 1/2 hour at 180° until the quiche has set and the cheese has melted.
I was amazed to see that the whole thing disappeared in one sitting ! Juliette, who usually eats like a sparrow, had three slices !
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