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Farrah's Bacon & Egg Quiche

Serves 4.


2 Farrah’s Fire Roasted Pepper Wraps or Sundried
Tomato Wraps
8 eggs
2 Tbsp milk
5 rashers of bacon, cooked
4 cherry tomatoes, halved
2 Tbsp parmesan cheese
Salt & pepper to season
Baking spray or butter


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).

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 of the eggs with milk and pour on top of the wraps.

Place in the bacon rashers, and crack in the remaining 6 eggs (whole) – place them evenly around the tin.

Top with the 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 serve with fresh mesclun leaves.


Try making different quiches like spinach and feta, or caramelised onion… there are no rules, so get creative!

Drizzle pesto in between the double-wrap crust before baking for a cheesy pesto crust.

Enjoy with a refreshing apple cider.


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Farrah's Bacon & Egg Quiche