BACON & EGG QUICHE
2 Farrah’s Wraps — you choose the flavour
2 tbsp milk
5 rashers of bacon (cooked)
4 cherry tomatoes (halved)
2 tbsp parmesan cheese
Salt & pepper to season
Baking spray or butter
Preheat the oven to 200°c.
Lightly grease a medium-sized tin. (Use a tin that allows the edges of the wrap to fold up around the edge of the tin – about a 7inch/17cm diameter tin would be perfect for most of our wraps range).
Press one wrap into the tin and sprinkle with parmesan cheese. Press the second wrap over the top of the first.
In a bowl, whisk two of the eggs with milk and pour on top of the wraps. Place in the bacon rashers, and crack in the remaining 6 eggs (whole) – place them evenly around the tin.
Top with the halved cherry tomatoes.
Bake in the oven for 20-30 minutes or until the eggs are cooked through.
Sprinkle with cracked pepper and a touch of salt, and drizzle with pesto.
Slice and serve with fresh mesclun leaves.