Bacon and Broccoli Quiche

IMG_1727In Portugal we don’t usually carve pumpkins for Halloween. So, this was one of the things I really wanted to do here in the UK! This year Ricky and I carved our first one!!!

After Halloween, I was planning to use the pumpkin to bake a cake but it looked so lovely that we couldn’t destroy our master piece! I was left with a lot of eggs and no pumpkin… So, decided to cook a quiche.

Bacon and Broccoli Quiche (serves 5)

Dough:

  • 175 g of flour
  • 75 g of salted butter
  • 3 tbsp of water

Filling:

  • 5 slices of smoked bacon
  • 1/3 of a broccoli (approximately 100 g)
  • 2 tomatoes
  • 5 eggs
  • 150 ml of double cream
  • 50 g of grated cheddar cheese
  • salt and pepper
  1. Pre-heat the oven at 180ºC.
  2. Melt the butter. In a bowl mix the butter with the flour until you get a sandy mixture. Add the water, if needed, to give some cohesion to the dough. Form a ball with it and cool it in the fridge for approximately 30 minutes.
  3. Grease a tart or a sandwich pan. With your fingers spread the dough making sure that the sides of the pan are covered with a slightly thicker layer of dough, while the bottom is covered with a thinner layer of dough. IMG_1679
  4. Pierce the dough sparingly with a fork. Cover the dough with some baking parchment and fill it with baking beans. Bake in the oven for approximately 15-20 minutes. Remove the baking beans and the parchment and bake for an additional 5 minutes.
  5. Meanwhile, cook the bacon in a non-stick frying pan or a griller. After it is cooked, cut it into medium sized pieces (approximately 2.5 x 2.5 cm / 1” x 1”).
  6. Wash the tomatoes and slice them into small cubes.IMG_1687
  7. Wash the broccoli and use only the flower heads part, cutting it into chunks.
  8. In a bowl, mix the bacon, the tomatoes and the broccoli. Fill the cooked tart with this mixture.IMG_1697
  9. In a bowl, mix well the eggs, the cream and the grated cheese. Season with salt and pepper. Pour this mixture into the tart.
  10. Bake in the oven for 20 to 30 minutes, until the cream is toasted.IMG_1721
  11. Take out of the pan and serve hot or cooled down.
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Smoked Salmon and Mango Salad

IMG_1614This week has been a bit sad to me. The last of my closest friends in Bristol just left to her home country… To cheer me up, decided to have something I love… roasted chestnuts with mulled wine.

For dinner itself, I did a light smoked salmon and mango salad. It was really good!!! I used cooking rings to give it a nicer look but you can simply mold it with two spoons.

 

Smoked Salmon and Mango Salad (serves 2)

  • 50 g of smoked salmon
  • 5 thin (2 to 3 mm) slices of mango
  • 5 dill steams
  • 2 tea spoons of mayonnaise
  • 1 tbsp of lemon juice
  • freshly ground pepper
  1. Place the larger slices of mango on a cutting board. Using a cooking ring (6 x 4cm H), slice a circle of mango that will stay in the base of the ring. This will make it easier to move around the cooking ring and to serve the salad.IMG_1579
  2. Chop the rest of the mango and the salmon into small cubes. Save a bit of salmon to decorate.IMG_1584
  3. Chop the dill thinly, removing the thick part of the steam. Save a bit of dill to decorate.
  4. In a bowl, mix the mango, the salmon and the dill. Season with mayonnaise, lemon juice and pepper. Mix well.
  5. Using a spoon fill the cooking ring with this mixture. Press with the pusher.IMG_1594
  6. Decorate with salmon and dill and season with pepper.Keep in the fridge for at least 30 minutes before serving.IMG_1602
  7. Remove the cooking rings gently, place the salad on individual plates and serve immediately.