1
Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per Quiche Crust recipe (23cm / 9" quiche tin).
Inspired by RecipeTin Eats by Nagi | RecipeTin Eats
Saved by @fiona (@fiona)
8servings
Makes 8 servings
Quiche Crust
- 1homemade quiche crust ((shortcrust pastry)) · homemade
- 2sheets shortcrust (, thawed) · thawed
- 1prepared pie shell (, fridge or frozen) · prepared
Bacon Filling
- 1tbsp / 15g butter · 15g
- 1garlic clove (, minced) · minced
- ½1/2 onion, finely chopped ((~1/2 cup)) · finely chopped
- 200g / 6.5 oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5") · 6.5 oz, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
- 5050g / 2 oz bacon, chopped and cooked until golden · 2 oz, chopped and cooked until golden
Egg Mixture
- 4eggs (~55- 65g / 2 oz each) · ~55- 65g / 2 oz each
- 1,31 1/4 cups (300ml) heavy cream (thickened cream) (Note 1) · 300ml, thickened
- Pinch of salt & pepper · Pinch
- Pinch of salt & pepper · Pinch
- 1,31 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack) · 125g, grated
Assembling and Baking
Quiche Crust
2
Prepared pie shell - bake per packet directions.
Bacon Filling
3
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
4
Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
5
Transfer to a paper towel lined bowl and leave to cool.
Egg Mixture
6
Place ingredients in a bowl and whisk to combine.
Assembling and Baking
7
Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
8
Scatter cheese evenly across top.
9
Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
10
Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
11
Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.
Ingredients
8servings
Makes 8 servings
Quiche Crust
- 1homemade quiche crust ((shortcrust pastry)) · homemade
- 2sheets shortcrust (, thawed) · thawed
- 1prepared pie shell (, fridge or frozen) · prepared
Bacon Filling
- 1tbsp / 15g butter · 15g
- 1garlic clove (, minced) · minced
- ½1/2 onion, finely chopped ((~1/2 cup)) · finely chopped
- 200g / 6.5 oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5") · 6.5 oz, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
- 5050g / 2 oz bacon, chopped and cooked until golden · 2 oz, chopped and cooked until golden
Egg Mixture
- 4eggs (~55- 65g / 2 oz each) · ~55- 65g / 2 oz each
- 1,31 1/4 cups (300ml) heavy cream (thickened cream) (Note 1) · 300ml, thickened
- Pinch of salt & pepper · Pinch
- Pinch of salt & pepper · Pinch
- 1,31 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack) · 125g, grated
Assembling and Baking