Submitted by Wayne Gatt
basil, feta and red chilli quiche
Serving: 2
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 4 rashers bacon, rind removed, finely chopped
- 1 cup grated tasty cheese
- 3 eggs
- 1 teaspoon plain flour
- 300ml cream
- 1/2 cup milk
- 1 tbsp of sour cream
- I tsp of Dijon mustard
- A few basil leaves finely chopped
- I red chilli de seeded and finely chopped
- Fetta cheese 50gms finely chopped
- Tomato slices
- 2 tortilla
Instructions
- 1 Heat oil in a frying pan over medium-high heat. Add onion ,bacon and chilli Cook for 3 minutes. Drain on paper towels.
- Add bacon and onion ,and chilli to boats
- Whisk remaining ingredients and salt and pepper in a jug. Pour into boats add sliced tomato on top ,optional,put boats in a lightly greased soup cup or bowl ,put in the slow cooker for 2hrs on high ,with a tea towel under the lid
- The boats I microwave a pack of tortillas, for 30 seconds on either side to soften up,and lined a large soup mug , with a double layer of foil ,pressing the tortilla into to soup mug add pastry weights or dried rice ,remove the foil with the tortilla from the soup mug ,and bake in the oven at 160deg for 10minutes or until browned ,then remove tortilla out of the foil,and put back in the lightly greased soup cup,
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