Pineapple and Bacon Quiche - Snack Size
Nutritional breakdown
| Energy: | 337 Kcals |
| Protein: | 9.9g |
| Total carbohydrate: | 24.3g |
| Of which sugars: | 3.5g |
| Total fat: | 22.3g |
| Of which saturates: | 8.4g |
| Fibre: | 1.4g |
| Salt: | 1.3g |
Ingredients
375g ready rolled shortcrust pastry
3 rashers streaky bacon
3 DOLE Tropical Gold Pineapple rings, chopped
75g (3oz) cheddar cheese, grated
150ml ( ¼ pt) milk
1 egg
Salt and pepper
Instructions
Heat oven to 180C Mark 4.
Line 6 x10cm (4 inch) quiche tins with pastry.
Cut the bacon into pieces and fry. Divide the bacon, pineapple and cheese between the pastry cases.
Mix together the c milk, eggs and seasoning and pour into the pastry.
Bake for 20 – 25 minutes until set and pastry cooked. Serve hot or cold.
