Cook up a delicious Summer Pea & Bacon Quiche Preparation: 20 minutes Cooking: 55 minutes Serves: 4-6 Per 100g portion 242 kcals, 16.8g fat (7.2g saturated fat) Summer Pea & Bacon Quiche 500g pack shortcrust pastry 25g Country Life unsalted butter 1 onion, sliced 1 x 200g pack Suffolk Crown unsmoked back bacon, chopped 150g frozen peas, defrosted 150g frozen broad beans, defrosted 3 medium free range eggs 150ml semi-skimmed milk 150ml Country Life single cream 50g Davidstow Extra Mature Cheddar, Cornish Crackler cheese, grated Preheat the oven to 200°C, gas mark 6 and place a baking tray in the oven. Roll out the pastry on a floured surface and line a 23cm deep quiche tin. Prick the base with a fork and chill for 15 minutes. Line with scrunched up baking parchment and fill with baking beans. Place on the hot baking tray and bake for 10 minutes. Remove the paper and beans and cook for a further 10 minutes. Meanwhile, melt the butter in a frying pan and fry the onion and bacon for 4-5 minutes until golden. Add the peas and beans. Whisk the eggs into the milk and cream, season and add ¾ of the cheese. Spoon the pea mixture into the pastry case and pour over the cream mixture. Sprinkle over the remaining cheese and bake for 35 minutes until golden and set.