I do love a Quiche, I mean what is not to like? I guess perhaps if your not a massive lover of egg? But what about the light cheesy taste and salty fried bacon with sweet shallots? Yes, this quiche is perfect for the spring and is super easy to throw together, perhaps for an afternoon BBQ or even as a light tea with a side portion of salad? Even if your not an eggy kind of person, I would still recommend this recipe to try, you never know, you might just covert to the Quiche side!
For the Shortcrust Pastry:
- 175g plain flour
- 100g cold butter, cut into pieces
- 1 egg yolk
For the Filling:
- 3 eggs, beaten
- 180ml of milk
- 1 chopped shallot/onion
- 100g grated cheese
- 1 packet of smoked bacon, chopped (you could also use ham instead)
- salt and pepper
- In a medium pan, fry the bacon until crispy and then add the chopped shallots/onions. Fry these with the bacon until they become soft. Set aside.
- To make your shortcrust pastry: put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
- Carefully bring your pastry into your chosen dish. Trim the pastry edges with scissors or a sharp knife so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin).
- Press the pastry into the bottom and the side edges of the dish and lightly prick the base with a fork, then chill for 10 mins.
- Preheat the oven to 190C.
- Once chilled, remove from the fridge and line your dish with greaseproof paper and fill with baking beans. Pop in the oven for 15 mins.
- Remove paper and beans and bake for a further 4-5 mins until the pastry golden. Remove from the oven and leave to cool.
- For the remainder of the filling, whisk together the eggs and milk, then season with a pinch of salt and pepper.
- Add the grated cheese and the fried bacon and onions from earlier. Still until well combined and the bacon bits float evenly throughout the egg mix.
- Pour into the pastry casing and cook for a further 30-40 minutes until golden brown.
I think through the summer I may become a bit obsessed with this Quick Quiche recipe. I mean they are so quick and easy, and you can also prep the casing in advance, which makes it even easier the following day. It’s not a neat recipe, it’s a “throw it all together” type dish, but tastes great! There are so many other flavourings to experiment with, no dish will have the be the same! They are also great for a light dinner, which we enjoyed Sunday evening after a few too many drinks the evening before! (Oops!)
Are you a fan of Quiche?
What is your preferred middle flavouring? Do you have a tried and tested recipe?