Cheese and bacon quiche
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: | 
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| Recipe author: | Chef |
| First published: | 3rd July 2022 |
|
Best recipe reviewVery continental 4/5 Especially like the sun-dried tomatoes |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 pack ready rolled shortcrust pastry
- 5 large eggs
- 3 tablespoons crème fraîche
- Pinch of dried parsley
- A big pinch of freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onion, peeled and chopped finely
- 5 rashers of bacon, chopped into small pieces
- 2 cloves of garlic, crushed
- 150 g grated Cheddar cheese
- 50 g French brie, chopped into small cubes
- 3 tablespoons Taste Sensation Sun-dried Tomatoes Diced
- 10 cherry tomatoes, sliced
- Good pinch of sweet paprika powder
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]
Method
- Remove the pre-rolled pastry from the fridge and leave at room temperature for an hour to allow easy handling
- Roll the pastry into the oven tray
- Cover with greaseproof paper
- Fill the paper with baking beans and blind bake for 15 minutes at 180° C
- Remove the beans and greaseproof paper and prick the pastry all over with a fork
- Return to the oven and bake for a further 7 minutes to crisp up
- 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
- Stir fry the bacon in this mixture until it is slightly browned and all of the moisture is bubbled off from the bacon
- Whisk the eggs, crème fraîche and parsley together until smooth
- Remove the pastry from the oven and allow to cool for 10 minutes
- Dot the brie evenly over the pastry base
- 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
- 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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