Quiche with bacon
This was one of the first dishes I cooked in Home Economics when at school many moons ago. Quick and tasty it’s a dish that’ll allow you to use up pretty much anything left in your fridge. This version uses smoked bacon ,but anything from broccoli, tomatoes to fried potatoes can give a good result. Can be eaten hot or cold and will last in the fridge for a few days afterwards. The home made pastry always tastes better and is simple to prepare.
Servings: people
Ingredients
- 200 grams Plain Flour (£0.20)
- 50 grams Butter (£0.17)
- 3 grams Salt (£0.00)
- 100 grams Bacon sliced (£0.67)
- 125 grams Cheddar Cheese grated (£0.78)
- 100 ml Double cream (£0.40)
- 200 ml Milk (£0.16)
- 1 whole Onion peeled & finely diced (£0.13)
- 25 grams Fresh parsley chopped (£0.50)
- 2 whole Egg (£0.23)
- 1 cloves garlic one big clove (£0.03)
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Prep Time: 30 minutes
Cook Time: 45 minutes
- Make short crust pastry first. Sieve flour, add salt and mix butter and tbsp of olive oil. Make a well in flour mix, add water, to form dough. Knead until smooth, then refrigerate.
- Fry bacon, onion and garlic in remaining olive oil until golden, allow to cool.
- In a jug, combine eggs, milk, cream, parsley and cheese and whisk together.
- Roll out pastry on a flour dusted surface. Brush a deep dish with melted butter or oil then add pastry. Some recipes will par bake the pastry, I don't think it is necessary.
- Add bacon and onion to pastry case followed by milk mixture.
Bake at 175 degrees for 45 minutes.
- I like to serve with a potato salad and a green one...makes a perfect summer lunch.
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Brush baking tray with melted butter? Much less fiddly to use olive oil – just a few drops then use fingers to spread. Baking tray? Surely you mean dish or ingredients will fall off. Helpful to state diameter of dish. Excellent recipe, though, but better to leave out the salt. Enough of that in the cheese.
Thanks for that Ros. I’ve stuck in deep dish to clarify. The salt goes in the pastry which I think is needed. All the best and enjoy the site.