GOOVIGEN QUICHE

The GOOVIGEN Quiche

This recipe is perfect for motorhome chefs, lazy cooks, or anyone who can’t remember the last time they measured something properly. It’s forgiving, tasty, and makes you look like you actually know what you’re doing in the kitchen.

Ingredients

• 2 sheets of puff pastry (don’t forget to take them out of the freezer before you start)

• 8 eggs (ours were fresh from the chook's bum but you can use store bought)

• A dash of milk (whatever that means to you)

• 1 large brown onion, diced

• 250g streaky bacon, chopped

• A handful of cherry tomatoes or any veggies trying to die in the fridge (even frozen peas count)

• A handful of tasty cheese

• Salt & pepper

• A shake of mixed herbs (because we’re fancy)

• Grated Parmesan cheese for the top

Method

1. Start with the important stuff – put the oven on 200°C and pour yourself a cuppa (or something stronger).

2. Fry it up – dice the onion and bacon, throw them in a frypan, and cook until they smell amazing and you’ve “accidentally” eaten half.

3. Get cracking – literally. Crack all 8 eggs into a big bowl. Add a dash of milk, salt, pepper, herbs, and a handful of cheese. Whisk it like you’re on MasterChef.

4. Build your masterpiece – line your quiche dish with one sheet of puff pastry. Cut the other into four strips to patch up the sides like a pastry quilt.

5. Layer the love – toss in your cooked onion and bacon mix, then scatter any veggies you found lurking in the fridge. Pour the egg mixture over the top.

6. Bake round one – pop it in the oven for about 20 minutes. When it starts to puff up and look golden, pull it out and sprinkle Parmesan on top.

7. Bake round two – back in the oven for another 10 minutes. Stick a fork in the middle — if it comes out clean and it’s not doing the quiche wobble, you’re golden.

8. Admire your creation – serve it with salad, chips, or just eat it straight out of the pan while standing at the bench. No judgement here.

Bonus Tips

• Works just as well in a camp oven if you’re off-grid.

• Tastes great cold the next day — if there is any left.

• Pairs beautifully with a campsite sunset and a cold drink.