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Tomato and Bacon Quiche

Tomato and Bacon Quiche

Serves 6

1 1/2 cups (185 g/6 oz) plain flour, sifted
pinch of cayenne pepper
pinch of mustard powder
125 g (4 oz) cold butter, chopped
1/3 cup (40 g/ 1 1/4 oz) grated Cheddar
1 egg yolk

Filling:
25 g (3/4 oz) butter
100 g (3 1/2 oz) bacon, rind and excess fat removed, chopped
1 small onion, finely sliced
3 eggs
3/4 cup (185 ml/6 fl oz) cream
1/2 teaspoon salt
2 tomatoes, peeled, seeded and chopped into chunks
3/4 cup (90 g/3 oz) grated mature Cheddar

1. Process the flour, pepper, mustard and butter until crumbly. Add the cheese and egg yolk and process in short bursts until the mixture comes together. Add 1-2 tablespoons of water if needed. Turn out onto a floured surface and gather into a ball. Cover with plastic wrap and refrigerate for 30 minutes. Grease a 3.5 cm (1 1/2 inch) deep loose-based flan tin measuring 22 cm (8 3/4 inches) across the base.
2. To make the filling, melt the butter in a frying pan and cook the bacon for a few minutes over medium heat until golden. Add the onion and cook until soft. Remove from the heat. Lightly beat the eggs, cream and salt in a bowl. Add the bacon and onion, and then fold in the tomato and Cheddar.
3. Roll out the pastry on a floured surface and fit into the tin. Place in the refrigerator for 30 minutes. Preheat the oven to moderate 180°C (350°F/Gas 4). Cover the pastry shell with baking paper and fill with baking beads. Bake for 10 minutes. Remove the paper and beads and bake for a further 10 minutes.
4. Pour the filling into the pastry shell and bake for 35 minutes, or until golden.

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