Name: Bacon and Leek Egg Noodle Quiche
Ingredients: 185g fine egg noodles; 2 tbsp Lupi Organic Extra Virgin Olive Oil; 250g bacon, cut into small pieces; 2 small leeks, white section only thinly sliced; 5 eggs; 440ml full cream milk; 125g Swiss cheese, grated; 1/2 cup Parmesan; 1 tsp dried basil; Sea salt and freshly cracked black pepper; Bitter salad leaves, to serve

Serves 4-6

185g fine egg noodles

2 tbsp Lupi Organic Extra Virgin Olive Oil

250g bacon, cut into small pieces

2 small leeks, white section only thinly sliced

5 eggs

440ml full cream milk

125g Swiss cheese, grated

1/2 cup Parmesan

1 tsp dried basil

Sea salt and freshly cracked black pepper

Bitter salad leaves, to serve

RECIPE INSTRUCTIONS

Preheat oven to 200ºC.

Cook the noodles according to packet instructions, drain and allow to cool slightly before using the noodles to line a large, ovenproof dish.

Heat oil in a large frypan over medium heat, add bacon and leek and fry until softened. Sprinkle over the noodle base.

Sprinkle the grated swiss cheese over the top.

Beat eggs, milk and basil, season with salt and pepper then pour over the noodle base. Sprinkle with parmesan before baking for 30-35 mins until golden brown and set. Serve with a bitter salad.

Ingredients