Bacon and Cheddar Cheese Quiche

One of the things that I’ve found quite relaxing to do on an evening lately is to ‘cook for fun’. By that I mean to cook some dishes, or try out some recipes, for things that can then be frozen, or for a family tea during that week. There’s something infinitely relaxing about cooking this way post-kids bedtime with some music or the telly on, and not having to rush through food prep at the speed of light because you’re breaking up an kiddy argument, or a nappy needs changing. 

One of my surprising big hits with the family has been a homemade bacon and cheddar cheese quiche. Something actually fairly simple but weirdly not something I’d really ever made, but due to rave reviews will be on the menu again this summer!

I always thought a quiche would be tricky to make, but actually once the pastry has been prepped (or you could cheat quite justifiably and buy ready-roll), it’s really a case of mixing a load of ingredients together in a bowl and then pouring them in the pastry case. 

You will need:

  • 200g bacon
  • 4 eggs
  • 200ml double cream
  • 50g mature cheddar (for best flavour)
  • Pinch of grated nutmeg

(For the Pastry)

  • 250g plain flour
  • 125g unsalted butter, chilled, cut into small pieces
  • 1 egg, separated 

Method:

  1. To make the pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons of chilled water, and process again until the mixture comes together in a smooth ball. Wrap in cling film and chill in the fridge for 30 minutes.
  2. Pre-heat the oven to 170c 
  3. Roll pastry out on a lightly floured work surface, then use to line a 26cm loose-bottomed tart pan. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges. Chill for 30 minutes.
  4. Place the tart pan on a large baking tray. Line the pastry with baking paper and fill with baking beans. Blind bake in the oven for 15 minutes, then remove paper and baking beans/weights. Brush the pastry base with the egg white and return to the oven for 5-10 minutes or until dry. Remove and set aside.
  5. Gently sauté the bacon in its own juices until cooked then allow to cool. (I place on kitchen towel on a plate so that excess fat/moisture is soaked up).
  6. Beat together the eggs, double cream, cheese and nutmeg, then scatter the cooled bacon in base of quiche case. Carefully pour in the egg mixture and bake for 30 minutes until the egg mixture has set and the pastry golden.

Serve warm or cold!

 

What’s your favourite kind of quiche to make?! See some of my other recipes. 

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