Ingredients
- Bacon Filling:
- 1 1 1 quiche crust, homemade or store bought (see separate recipe below)
- 1 1 15g tbsp / 15g butter
- 1 1 1 garlic clove , minced
- 1/2 1/2 1/2 onion, finely chopped (~1/2 cup)
- 200 200 6.5 0.5cm 2/3" 1/5") oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
- Egg Mixture
- 4 4 65g 2 (~55- 65g / 2 oz each)
- 300 300ml 1 1/4 1) 1/4 cups heavy cream (thickened cream) (Note 1)
- Pinch Pinch of salt & pepper
- Cheese:
- 1 1/4 1 1/4 150g cups / 150g grated gruyere cheese (or tasty, cheddar, monterey jack)
- Garnish (optional):
- 50 50g 2 / 2 oz bacon, chopped and cooked until golden
Preparation
Step 1
Make the quiche crust per the separate recipe below (also see video) or use frozen shortcrust pastry (recipe below) or a store bought pre cooked prepared pie crust.
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Bacon Filling:
Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
Transfer to a paper towel lined bowl and leave to cool.
Egg Mixture:
Place ingredients in a bowl and whisk to combine.
Assembling and Baking:
Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
Scatter cheese evenly across top.
Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.
Recipe Notes
1. This recipe works really great with any full fat cream. Please don't use low fat / fat reduced cream because you will risk the filling not setting. I like to use heavy / thickened cream (for whipping or pouring) with 35%+ fat content.
2. Pictured in post with this Kale and Quinoa Salad which I happened to have on hand because it's one of the few salads I know that keeps well for days and days.
3. MAKE AHEAD: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes.
4. Nutrition per slice, assuming 8 slices with homemade pastry. This does not take into account the drained bacon fat so the calories and fat are slightly higher than they actually are.
Quiche Crust:
1 1/4 cups / 185g plain white flour (all purpose flour)
1/4 tsp salt
100 g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
2 1/2 tbsp ice cold water (+ more as required)
Instructions
Place flour, salt and butter in a food processor.
Pulse 10 times or until it looks like breadcrumbs.
With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
Preheat oven to 200C/390F (standard) or 180C/350F (convection / fan forced)
Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
Gently roll the pastry so it wraps around the rolling pin.
Unroll it over the quiche pan - 23cm / 9".
Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weight it down (stops base from puffing up and helps reduce pastry shrinkage).
Bake for 20 minutes.
Use excess paper to CAREFULLY remove hot beads from quiche pan, then return to oven for 15 minutes.
Remove from oven when light golden and proceed with Quiche Lorraine recipe above. The pastry will not be fully cooked but it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.
Recipe Notes
If using store bought frozen shortcrust pastry, you will need 2 sheets (standard Australian square sheets). Thaw then line the 2 sheets together so they are overlapping slightly and press down firmly to seal. Then press into the pan and start from step 10.