Step 1

Spray a 23 cm quiche pan with olive oil.

Step 2

Line tin with shortcrust pastry.

Step 3

Line the pastry with baking paper and fill with rice or beans and blind bake for 10 minutes at 200C or 180C for fan forced.

Step 4

Remove the rice/beans after ten minutes and bake the shell for a further 10 minutes at 180C or 165C fan forced.

Step 5

Remove from oven and let sit.

Step 6

Cook bacon until coloured but not crispy..

Step 7

Mix eggs, cream and Italian Herbs in a mixing bowl.

Step 8

If the mix seems overly thick add a splash of milk to thin very slightly.

Step 9

Add cooked bacon evenly over the base of the quiche.

Step 10

Pour over the egg mixture and sprinkle the top with a liberal quantity of Mozzarella cheese.

Step 11

Bake at 190C for around 35-40 minutes.

Step 12

Remove from oven when the top is firm and golden brown in colour.

Step 13

Let the quiche sit for approximately 5 minutes before serving.