Maple Bacon Quiche

Method

1. Preheat the oven to 180˚C.
2. Grease a 20 cm quiche tin.
3. Roll the pastry out to a 3-4 mm thickness and line the prepared tin.
4. Press the pastry into the sides of the tin and trim the edges. Prick with a fork.
5. Cover the dough with baking paper and fill the tin with baking beads, dry beans or rice.
6. Bake blind for 20 minutes, then remove the baking beads and baking paper.
7. Brush the pastry case with the egg wash and bake for a further 10 minutes or until the pastry is golden brown.
8. While the case is baking, make the filling. Whisk the eggs, egg yolk and cream.
9. Season with the salt, pepper, mustard and nutmeg, then stir in the cheese and spring onions.
10. Pour this mixture into the prepared pastry case, about ¾ full.
11. Bake for 15 minutes.
12. Arrange the bacon strips over the quiche to form a lattice pattern. Completely cover the filling. Cut off any excess bacon around the edges.
13. Brush the bacon strips with the syrup and return the quiche to the oven.
14. Every 10 minutes, brush the bacon with syrup until it is golden and glazed and the quiche is cooked, approximately 30 minutes.
15. Serve with fresh rocket.