Alive and Cooking

Quiche Raimondo

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1 sheet Borg’s Short Crust Pastry
4 eggs
1 Spanish onion, finely chopped
300g minced pork
½ red capsicum, finely chopped
1 small red chilli, finely chopped
2 medium potatoes, sliced really thin
100ml cream
100g grated cheddar


1. Splash oil into a pan, fry the pork mince until 70% done.

2. Add the onion, capsicum and chilli and fry for a further 2 minutes, then set aside.

3. Line a flan tray with the short crust pastry. Place into a preset oven at 220C for 5 minutes.

4. In a large mixing bowl, combine the eggs and cream. Mix in the cheese.

5. Spread some pork mince in the bottom of the flan tray, then layer potatoes, then some egg mix. Repeat layer of more pork, potatoes then egg mix. Repeat again.

6. Place the quiche into an oven at 180C for 23-30 minutes.

Quiche Raimondo