Serves:
4

Freeze?  Microwave?:
Freeze - yes.... you can microwave to reheat it, but not to cook it.

Ingredients:
6 eggs (you could use 4 if you wanted)
Spring onions
bacon (2 rashers)
1 low fat cheese slice - or about 1/4 cup grated cheese
1 teaspoon cornflour
a "splash" of milk (about 1/4 cup.... a bit less..)
a small amount of broccoli
a small amount of sweet corn
1 sheet puff pastry

Optional - cooked diced chicken breast

Preparation time:
Umm... about 3 mins to put together, and maybe 15 mins to cook..

Oven Temp:
Reasonably hot..... as you need to cook the pastry.  Often I need to turn the oven down after the pastry is cooked, so that the filling cooks but the pastry doesn't burn.

Method:

1). cut the brocoli up into small pieces and boil/steam this to cook it with the corn.

2).  Fry the bacon and spring onions (chopped of course).  Then leave to cool.

3). Put the cornflour into a coffee mug, add the milk and stir until it is combined.  Beat the eggs and milk mix together.  Add whatever herbs and spices you like.  At least salt and pepper.

4).  Break up the cheese slice (or add grated cheese) and mix well.  Add the bacon and onion.. and cooked chicken if you are adding that.  When the broccoli and corn is done, add that too.  Stir gently, but don't whisk it!  (otherwise you'll have too much air in the quiche and it will puff up and look bizarre)

5). Line a flan tin with the pastry (I need to cut some of the overlap off and use it in the areas it doesn't cover).  Add the egg mix (which by now should contain everything.  Use a pastry brush to coat any exposed pastry with the filling mix.

6).  Put this on the top shelf of the oven and bake until pastry is browned.  You might need to turn the oven down towards the end to let the inside set without burning the pastry.

This should make a filling quiche that isn't sloppy (I hate sloppy quiche).  The flour helps bind it all and make a firm filling.

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