BACON & EGG QUICHE

Farrah’s 10" Sundried Tomato Wraps
Eggs
Milk
Rashers of bacon (cooked and chopped)
Cherry tomatoes (halved)
Parmesan cheese
Salt & pepper to season
Baking spray or butter
Pesto

Preheat the oven to 200°c.

Lightly grease a medium-sized tin. (Use a tin that allows the edges of the wrap to fold up around the edge of the tin – about a 7inch/17cm diameter tin would be perfect for most of our wraps range).

Press one wrap into the tin and sprinkle with parmesan cheese. Press the second wrap over the top of the first.

In a bowl, whisk two eggs with milk and pour on top of the wraps. Place in the bacon rashers, and crack in 6 eggs (whole) – place them evenly around the tin.
Top with halved cherry tomatoes.

Bake in the oven for 20-30 minutes or until the eggs are cooked through.
Sprinkle with cracked pepper and a touch of salt, and drizzle with pesto.

Slice and re-heat slices on demand for customers (takeaway or eat-in). Serve with a fresh mesclun salad.

Try making different quiches like spinach and feta, or caramelised onion… there are no rules, so get creative!
Make mini quiches using a muffin tin and cut wraps to fit.
Drizzle pesto in between the double-wrap crust before baking for a cheesy pesto crust.