I call this ‘Spanish Quiche’ because I add stuffed olives. It is about as Spanish as I am but it just makes a change from the normal Quiche Lorraine.
1 blind baked flan case made from shop bought shortcrust pastry
1 packet of bacon lardons (naturally from Mercadona)
3oz cheese I prefer mature Cheddar but any will do
12 stuffed green olives halved (get those with pimento NOT anchovy)
2 eggs beaten
¼ pt Single cream
Fry bacon until crispy then drain and place in the bottom of the pastry case.
Cover with the cheese and olives then mix the beaten eggs with the cream and pour over the top.
Place in the centre of the oven and cook for approx. 30 minutes at 180C or until the filling is set and golden.
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