Quiche is the perfect addition to any spring/summer evening, its light but enough with salad to enjoy.
I know, you’re seeing a savoury recipe. These aren’t too common from me as you’ll often find me making sweet baked goods. I have been trying more savoury baking recently, so you may see more of them from me in the future.
As I mentioned above, quiche is perfect for the warmer weather, with a side of salad (if that’s your thing). It’s pretty quick and easy to make, which is even better!
There’s some prep to do now that will save you faffing about later on. Start by remembering to preheat your oven to 200˚/390˚f, weigh up all of your ingredients, cook off the bacon and prepare your equipment.
The pastry I have used is my normal recipe for shortcrust pastry minus the sugar, then it becomes unsweetened and perfect for savoury use – just what we need it for.
The pastry isn’t exactly hard to make, all you need to do is place the flour, salt and butter then combine them together by either rubbing the butter into the flour or pulsing them together in a food processor (I went with the food processor method on this occasion).
Once they are combined, add in the egg and work it into the flour/butter mixture. This will bind the dough together, work them together until almost fully combined then tip out onto a floured surface to knead the pastry together. You’re looking for a clear dough, with no traces of a single ingredient. Wrap in clingfilm/plastic wrap then chill in the fridge for around an hour, this is to allow the butter to firm up and the gluten to relax.
After about an hour in the fridge, the dough should be firm. Take it from the fridge and cut it in half (keep the other half chilled in the fridge), flour your surface well with some plain flour. At this point, preheat your oven to 200˚/390˚f. Place the dough onto the floured surface and roll it out until its slightly bigger than your 8 inch pie dish. Place the pastry over the tart tine and work it into the tin, fix any cracks with the remaining pastry and trim the excess from the edges. You can then dock the pastry with a fork, this is just to stop it from rising while it’s baking, place in the fridge to chill for 30 minutes, you can then add the greaseproof/parchment paper along with the baking beans and blind bake for around 20-25 minute, it should start to look baked.
While your pastry case is in the oven baking, you can make the filling for your quiche. Start by adding your eggs, salt, pepper, milk and double cream into a large mixing bowl and whisk it all together until fully combined. You can then add in the cheese, bacon and onion and using a spatula, mix them until they are fully combined. By this point your pastry case should be ready, so once its done blind being, remove from the oven and remove the baking beans and parchment/greaseproof, then add in the filling (I had a tiny amount left over but added it once it was in the oven). Bake the quiche off at 200˚/390˚f for a further 30 minutes, it should be golden brown and firm to the touch.
Allow the quiche to cool fully before enjoy a slice, surely you shouldn’t eat quiche warm… YUCK!
375g Plain flour.
Pinch of salt
1/2 tsp Salt.
1/2 tsp Black pepper, ground.
300ml Whole milk.
100ml Double cream.
200g Cheddar cheese (or your personal favourite).
6 rashers of bacon, cooked and roughly chopped.
1 Onion, medium-large, chopped,
Bake the pastry at 200˚/390˚f for 20-25 minutes, make and add the filling, then bake for a further 30 minutes at the same temperature.
That’s all for this week, I hope you enjoyed. If you did, don’t forget to share this with your friends and family and check out the other recipes I have up on my blog. Currently working on uploading older recipes from my YouTube channel, so keep your eyes out. Until next week guys, take care.