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Bacon and Leek Egg Noodle Quiche

 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
1

Preheat oven to 200ÂșC.

2

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

3

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

4

Sprinkle the grated swiss cheese over the top.

5

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.

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