Savoury Quiche...

or is it?
It was the W.I.'s silver anniversary and they were having a party. We all had to put down what we would make for the buffet - I volunteered my signature Savoury Quiche (school recipe!).

So I made my quiche, at the same time as I was making a Tarte Tatin (aka Rotherham Tart - previous post) as multi tasking is always the order of the day in my kitchen. However, whilst frying my bacon and onions, I decided to use the leftover butter that was in the pan that I had fried the apples in. Great idea, except that this also had SUGAR in it!!!!
So what could I do? - I could throw it away and start again - but I don't like waste, or I could continue and pretend I had used caramelised onions (as they are very sweet aren't they!).
So I made the shortcrust pastry base, continued frying the chopped onions and bacon - adding these to the base. Then I grated cheddar cheese on top and added egg, milk and a few chopped herbs - decorated with sliced tomatoes and put in the oven (at 200 degrees c)for 20 minutes, before reducing to to 160 degrees c until it was cooked.

So then I took it to the W.I. untasted!! I know how to live life on the edge!

Once the buffet opened, I dove in for a taste (if it was dire, I was going to remove it from the table!!) but discovered it was pretty good - yes you could taste the sweetness and it was a bit unusual, but good never the less! However, if you have a go at it, I'd omit the sugar and stick to salt and pepper.