Wednesday 11 January 2017

Bacon, Brocoli and Goats Cheese Quiche

I mainly did this recipe to document the process for making shortcrust as part of my plan to add a load of "Basics" to this blog...however not wanting to waste an opportunity to try new ideas, I decided to vary my normal quiche recipe, and use goats cheese as the base, and also broccoli, to enhance the "healthiness" (this isn't healthy, it's got a load of cream in it!)

The broccoli came about as part of my reading up on the effects of caffeine...apparently it helps you metabolise it. I somehow doubt this quiche will help you sleep, but it inspired me, and that's what counts!

I use a super-deep 23cm tart tin that I found in John's about twice the depth of a normal tart tin, so you get loads of filling (as you can see from the photos, there is a good ½ litre of cream and egg mixture). If you're using a more traditionally proportioned tart tin, you'll need less filling.

Bacon, Broccoli and Goats Cheese Quiche - Recipe

Shortcrust Pastry - Recipe

I have fully documented the process for making the pastry in this "Basics" blog post. For this recipe, I did a 300g flour batch (as per the other post), and lined and blind-baked the pastry. While the pastry is blind-baking, you can prepare the ingredients.

Filling Ingredients

  • 125g goats cheese
  • 150g smoked bacon
  • 2 large mushrooms
  • Half a large floret of broccoli
  • 1tbsp dried chives
  • 5 large eggs
  • 100ml milk
  • 200ml double-cream
1) Thinly slice the bacon into strips

2) Fry the bacon until it has browned, and any excess moisture has boiled off. Place to one side to cool

3) Thinly slice the mushrooms

4) Chop the broccoli down into small florettes, removing all the large stem sections

5) chop the goats cheese into small chunks (I'd say slice, however this tends to be pretty hard to do).

6) Place the eggs, milk and cream in a large jug

7) Beat the egg mixture until smooth and consistent


1) Pre-heat the oven to 160'C

2) Take the blind-baked and trimmed pastry case, and scatter the goats cheese over the base

3) Scatter the mushroom and bacon over the cheese (I actually completely forgot the bacon, and had to add it in later!)

4) Evenly spread the broccoli florettes over the rest of the filling

5) Sprinkle the chives over the rest of the fillings

6) Carefully fill the case with the egg mixture. Depending on the depth of the tart tin you are using, you may not need all of it.

7) Place in the oven for ~30 minutes. The quiche is done when the middle is slightly risen, and the egg mixture is slightly golden

8) Remove to a wire rack to cool. Remove from the tin.