Bacon and Cheese Quiche

If you get up in the morning before everyone else, this is the perfect breakfast... that will get them out of bed. Or just eat the whole thing yourself and leave some crumbs and the lingering aroma. Lazy bastards.

Ingredients

• 2 Puff Pastry, sheets, thawed
• 4 Bacon Rashers, diced
• 1 Onion, small, finely diced
• 5 Eggs
• 300ml Thickened Cream
• 1 tsp Smoked Paprika, or Wazoo (Recipe HERE)
• 1 handful Basil, fresh, chopped
• Salt and Pepper, to taste
• 1.5 Tomatoes, diced
• 1/2 cup Frozen Peas (optional)
• 100g Cheddar Cheese, grated (2 cups)
• 25g Parmigiana, Pecorino or Parmesan, grated

Method

1. Preheat oven to 200C.
2. Line the base and sides of a 24cm round tart pan with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring pastry goes to edge of pan. Trim excess pastry from edges. Prick the base all over with a fork.
3. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Place the tart pan on a baking tray and blind bake in the oven for 20 minutes. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180C.
4. Meanwhile, heat a pan over medium heat. Add bacon and onion (you won't need oil--the fat from the bacon will be enough). Cook over for 5 minutes or until bacon is crispy. Set aside to cool.
5. Place the eggs, cream, paprika/chilli and basil in a large jug or bowl. Whisk together until well combined. Season to taste with salt and pepper.
6. Remove weights and paper from pastry and bake for a further 5-10 minutes or until base is golden.
7. Sprinkle bacon/onion mixture over the pastry bases, followed by the tomato, peas and cheeses. Slowly pour in the egg mixture. Return the quiches to the oven for 30-40 minutes or until golden, risen in the middle and set (ie: doesn't wobble when you shake it from side to side).