to make carbonara quiche, you’ll need:
- two large red onions (or white onions, tsk, racist)
- 8 large eggs (and look, the best you can get, please – it’s the main part of the recipe and well, treat yourself)
- about 500g of gammon or bacon – I bought a 1kg uncooked joint from Lidl for £3, cut it into cm cubes and froze half of it for another time – either way, you’ll want to dice it into cubes
- a pack of cherry tomatoes
- 100ml of 1% milk (2 syns, or 1/3 of a HEA) (to be honest, I didn’t syn this – it’s between 8 servings, so it’s a quarter of a ruddy syn)
- 100g of spaghetti or however much you have left over at the end of a meal
- 120g of lighter mature cheddar (3 x HEA, but you can cut that back if you like)
- one clove of garlic or one tsp of that lazy garlic you can buy
to make carbonara quiche, you should:
- preheat the oven to 170 degrees and get a pan of water boiling for your spaghetti
- once the water is boiling, throw in your spaghetti – has anyone taught you the spaghetti trick? Grasp all your spaghetti together in your wrist like…er, well, honestly, like you’re gripping a cock, lower the ends of the spaghetti in the water and let go – it’ll fan out into the water rather than going in as one big lump
- chop up your onion and in a frying pan, sweat it off with your garlic and bacon / gammon chunks until the onion and garlic is soft and the bacon is cooked
- whilst that’s sweating, prepare your cherry tomatoes – you don’t want the seeds in the quiche otherwise you’ll make it too watery so, pop those tomatoes! You don’t need to be fancy, literally burst them in a bowl, tear them in half and put the flesh in a bowl on the side
- drain your spaghetti and run it under cold water to cool it down and stop it sticking together
- in a jug, beat your eight eggs and milk with a load of black pepper – no salt though, the bacon/gammon will be salty enough
- grate your cheese
- mix everything together (hold back a handful of cheese for the top) in a big mixing bowl – get your hands right in there – you want everything mixed well – and once combined, slop it into your cake tin
- press down any errant strands of spaghetti and top with the remaining cheese
- cook in the oven for a good forty minutes – test it by sticking a knife into the centre – it should come back clean – if it doesn’t, keep cooking it until everything is set – cover the top with foil if you think it is starting to catch
- cool and serve
Two pointers: this is AMAZING the day after, once it’s sat in the fridge – and it is perfect for freezing and lunches. Also, if after you’ve mixed everything together, if it looks as though you need another egg, crack another one in. You don’t want it too ‘sloppy’ but there needs to be a decent liquid to contents ratio.
