1 sheet pastry
1 tablespoon butter
3 rashers bacon, chopped
1 onion, chopped
2 tablespoons flour
1 cup milk
1 tablespoon basil pesto
1/2 cup grated cheese
150 grams feta cheese, cubed
6 large sundried tomatoes, sliced
To make filling, melt butter in a saucepan. Add bacon and onion. Cook until onion is clear. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove pan from the heat. Lightly beat eggs with a fork. Add eggs, basil pesto, cheese, feta and tomatoes to saucepan. Stir to combine, and season with salt and pepper.
Use pastry to line a 20cm flan or quiche dish. Trim excess pastry off. Blind bake at 200C for 12 minutes. Remove baking blind material and return to oven for 1 minute to dry pastry out. Remove from oven.
Pour filling into pastry base. Return to oven and bake for 30 minutes or until filling is golden and set.
Serve hot or cold.
courtesy of: Blair's Boys, Hannah, Auckland, New Zealand