Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bacon & ham quiche (aka souttert). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Bacon & Ham Quiche (aka Souttert) is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Bacon & Ham Quiche (aka Souttert) is something that I’ve loved my whole life. They are fine and they look wonderful.

Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant.

To begin with this recipe, we have to prepare a few ingredients. You can have bacon & ham quiche (aka souttert) using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Bacon & Ham Quiche (aka Souttert):

1. Take 2 tbsp All purpose flour
2. Prepare 500 ml Full cream milk
3. Get 5 large Eggs
4. Take 2 tsp English Mustard
5. Take 200 g Bacon, chopped
6. Get 500 g Ham, cubed. (You can use any cold meat or Viennas)
7. Take 500 g Cheddar cheese, grated
8. Make ready 200 g Feta cheese, cubed
9. Prepare to taste Salt and pepper

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Steps to make Bacon & Ham Quiche (aka Souttert):

1. Preheat oven to 200°C.
2. Mix flour and about 50ml of milk together, to form a paste.
3. Add the mustard, eggs, salt, pepper and the rest of the milk. Mix together.
4. Now mix in the bacon, ham and cheddar cheese.
5. Add the feta cheese and mix gently.
6. Pour into a pre-greased oven dish. Bake for 65 - 85 minutes. You can put the grill on for the last 5 minutes for a nice top colour. Test with a paring knife. Stick it into the center. If there is raw egg on the knife you must carry on cooking it. Make sure that you don't confuse the melted cheese for raw egg.
7. Rest for at least 15 minutes before serving. Serve hot with peas or cold with a green salad.
8. It tastes really good and even better so the next day.

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