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1
Layer 2 frozen puff pastry sheets out together and roll out to larger than your pie dish on a surface dusted with flour.
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2
Use it to line an oiled pie dish.
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3
Pre-heat the oven to 210C.
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4
Now you need to cook the pastry slightly.
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5
This will prevent everything getting too soggy later on.
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6
First, pierce the pastry with a fork.
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7
Rest a sheet of baking paper over the top of your pastry and line with pie weights before baking for 15 minutes at 210C.
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8
While the pastry is baking, slice the ingredients.
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9
Stir fry the onion in a frying pan greased with butter.
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10
Once cooked through, add the bacon and sausage and stir fry well.
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11
Add the rest of the vegetables as well as the soup stock granules and 1 tablespoon of grated cheese and continue to stir fry.
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12
Once cooked through, transfer to a plate or shallow container and allow to cool.
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13
Now prepare the egg mixture.
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14
Combine the beaten eggs, milk, heavy cream, and remaining grated cheese.
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15
Season with a dash of salt and pepper.
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16
Once the vegetables have cooled, pour the egg mixture into the same bowl, then pour all of it into the pie dish.
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17
Bake at 190C for 20 - 25 minutes.
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18
It's done when the colour turns as golden as you like it Try topping it with melted cheese, it's really good.
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19
If you pre-cook the puff pastry on its own, you can pour in the filling and bake the rest of the quiche at any time which is good for you.
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20
It tastes fantastic chilled but make sure you put it in the oven or something for a few minutes before eating to get the pastry nice and crispy again.
