Today it is a little cooler. A breather before another scorcher sets in next week. When it’s hot I don’t want to spend a lot of time in the kitchen. It doesn’t matter how the weather is. Rain, hail or shine. In our house there’s always that perennial question. What’s for dinner? My answer today? Salad. With something light. All I have to do now is figure out what that something light will be.

A quick forage in the fridge yields bacon, eggs, cheese and cream. Perfect. Its been a while since I’ve baked a quiche. Not too difficult to make. Simple and delicious. Whoever said real men don’t eat quiche hasn’t met my husband or strapping son. That quiche was devoured in a flash.

Quiche with Bacon and Gruyere 

prepared pastry, short crust or puff according to your preference but enough to line a standard tart tin
200 grams  cured bacon, sliced into lardons
2 green spring onions, finely chopped
3 tablespoons parsley, finely chopped
300ml fresh cream
4-5 free range eggs
salt, pepper to taste
100 grams grated Gruyere cheese

PREHEAT oven to 180 C fan- forced.
LINE the tart tin with  pastry, overlapping the edge so if it shrinks you still have a full tart.
FRY bacon in a pan until golden brown, don’t use any oil, there is enough fat in the bacon. Drain.
LAYER the following ingredients evenly over the pastry base- half the cheese then  bacon, spring onion, and parsley.  Finish with the remaining cheese.
WHISK together the eggs and cream in a separate bowl.
SEASON to taste and pour  evenly over the tart.
BAKE in a preheated 180 C oven, lower rack position for about 30 to 40 minutes.
REMOVE from oven and allow to rest for 10 to 15 minutes before slicing.
SERVE a generous wedge of quiche with a side salad.