Sunday 24 April 2016

Bacon and Onion Quiche

I did this just before I headed off on holiday...we had a load of eggs left, and I didn't want them to go to waste. I thought that it would be a good savoury meal for the last night, before an over-indulgence abroad!

The shortcrust is a basic recipe, with just butter, flour and enough water to bind it, and I used a food processor, which I'm getting more confident with. For the filling, I love bacon and onion, and I always recommend adding extra egg yolks for a very rich filling. The recipe makes more filling than you probably need (though it will depend on the depth of your tart tin I suppose). For mine I used about 3/4's of the mixture.

Bacon and Onion Quiche Recipe

  • Pre-heat oven to 190'C

Pastry Ingredients

  • 175g plain flour
  • 75g chilled butter
  • 10-20ml cold water

1) Put the flour and butter in a food processor with the blade attachment

2) Whizz until the mixture looks like breadcrumbs

3) While the food processor is still going, slowly add the water, until a dough just begins to form

4) Remove the dough from the processor, form a flat disc, wrap in clingfilm, and chill for 15-20 minutes

5) Roll the dough out to 3mm thick (once again, I use batons), and large enough to line a 23cm tart tin. I have a silicone mat with the sizes you need marked on it...very handy!

6) Line the tart tin, with the pastry hanging over the edges

7) Prick the bottom of the pastry with a fork all over

8) Line the pastry with clingfilm, and fill with dry rice/baking balls

9) Bake in the oven for 15 minutes

(while this is happening, you can make the fillings)

10) Remove the clingfilm and rice/baking balls, then return to the oven for another 7-8 minutes, until the base of the pastry just starts to turn golden

11) If you have made the egg part of the filling, as soon as you take the pastry out of the oven, use a pastry brush to lightly coat the base and sides of the pastry case with a small amount of the egg filling. This will cook with the pastries heat, and seal the pastry, preventing the dreaded soggy bottom.

12) Trim the top of the pastry with a sharp knife so that it is level with the tin.

Filling Ingredients

  • 200g medium strength cheddar cheese (grated)
  • 150g smoked bacon (cut into strips)
  • Half a large onion
  • 1 tsp chopped thyme
  • 1tsp olive oil
  • 4 eggs
  • 2 egg yolks
  • 100ml milk
  • 200ml double cream

1) Put the oil in a frying pan on a medium heat

2) Place the bacon and onion in the frying pan with the thyme, and cook until turning golden at the edges

3) Leave to cool

4) Place the eggs, yolks, cream and milk in a large jug, and beat until smooth and consistent


1) Turn the oven down to 160'C

2) Place the cheese in the bottom of the pastry case

3) Spread the cooled bacon and onion over the cheese, so you have an even layer across the tart

4) Slowly pour in the egg mixture as high as you dare. You may want to wait until you've transferred it to the oven before topping it up.

5) Put the quiche in the oven (and top it want it as full as possible)

6) Bake for 30-40 will slowly dome as the egg cooks, and it is fully cooked once the middle has risen slightly

7) Remove to a wire rack to cool completely (it will go flat again)