With lovely fresh eggs from Thelma and Louise, (our hens) making quiches is a must. This one used bits and bobs we had lying about; it was fabulous. Very juicy, which I think must have been the re-hydrated Taste Sensation Sun-dried Tomatoes Diced coupled with the fresh tomatoes.

Normally, using a metal flan tin a percentage of the pasty is always left-over and wasted, this time I used the cast iron Le Creuset rectangular oven dish. The pastry fitted perfectly, with no wastage.

Cheese and bacon quiche
Servings:Serves 4
Calories per serving:751
Ready in:5 hours, 30 minutes
Prep. time:4 hours, 20 minutes
Cook time:1 hour, 10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd July 2022

Best recipe review

Very continental


Especially like the sun-dried tomatoes

Paul R Smith

Baked in a Le Cruset oven dish


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Soak the dehydrated sun-dried tomatoes in water for 3 hours
  • Drain in a sieve before use.
  • Pre-heat you oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Remove the pre-rolled pastry from the fridge and leave at room temperature for an hour to allow easy handling
  2. Roll the pastry into the oven tray
  3. Cover with greaseproof paper
  4. Fill the paper with baking beans and blind bake for 15 minutes at 180° C
  5. Remove the beans and greaseproof paper and prick the pastry all over with a fork
  6. Return to the oven and bake for a further 7 minutes to crisp up
  7. Meanwhile fry the onions for 5 minutes in the olive oil and freshly ground black pepper, adding the crushed garlic for the last few minutes
  8. Stir fry the bacon in this mixture until it is slightly browned and all of the moisture is bubbled off from the bacon
  9. Whisk the eggs, crème fraîche and parsley together until smooth
  10. Remove the pastry from the oven and allow to cool for 10 minutes
  11. Dot the brie evenly over the pastry base
  12. Pour in the egg mixture and evenly distribute the remaining main ingredients evenly over the mix, topping with half of the Cheddar cheese and a sprinkle of paprika
  13. Bake for 40 minutes at 160° C - checking after 30 to ensure the pastry does not burn

Serving suggestions

Serve with a green salad

Chef's notes

The long preparation time is due to the time it takes to rehydrate the sun-dried tomatoes. Obviously with jarred sun-dried tomatoes this step would not be necessary!

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