Bacon and onion quiche

Bacon and onion quiche

By
From
Nathan Outlaw's Home Kitchen
Serves
6 as a starter
Photographer
David Loftus

A well-made quiche is a wondrous thing: a barely set savoury custard peppered with tasty ingredients and held within a short, crumbly pastry. I love this one but feel free to chop and change the ingredients that go into the custard.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
250g plain flour
150g unsalted butter, diced
1 teaspoon fine sea salt
3 teaspoons chopped thyme
1 medium free-range egg, beaten
3 tablespoons milk
egg wash (1 egg yolk beaten with 2 tbsp milk)

For the filling

Quantity Ingredient
olive oil, for cooking
3 large white onions, peeled and sliced
10 rashers of smoked streaky bacon
3 medium free-range eggs
300ml double cream
100ml whole milk
2 tablespoons chopped parsley
75g cheddar, grated
6 spring onions, trimmed and finely sliced
8 pickled onions, chopped
sea salt
freshly ground black pepper

Method

  1. To make the pastry, put the flour, butter, salt and thyme into a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and milk and pulse briefly until the dough comes together. Shape the pastry into a disc, wrap in cling film and leave to rest in the fridge for at least 1 hour.
  2. For the filling, preheat your grill. Heat a large pan over a medium-high heat and add a good drizzle of oil. When it is hot, add the white onions and cook, stirring occasionally for about 10 minutes until soft and golden.
  3. Meanwhile, lay the bacon rashers on a baking tray and grill until crispy, then transfer to a board and cut into small pieces. When the onions are cooked, transfer them to a tray and leave to cool.
  4. Preheat your oven to 190°C. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use to line a loose-based round flan tin, about 18cm in diameter and 3cm deep. Line the pastry case with greaseproof paper and add a layer of baking beans. Rest in the fridge for 15 minutes.
  5. Bake the pastry case in the oven for 15 minutes then lift out the paper and beans and brush the inside of the case with egg wash. Return to the oven for 3 minutes, then remove and set aside. Turn the oven down to 160°C.
  6. For the filling, in a bowl, lightly beat together the eggs, cream, milk, chopped parsley and half of the grated cheese. Season with salt and pepper. Scatter the sweated onions, spring onions, bacon and pickled onions in the pastry case. Carefully pour over the egg mixture and sprinkle on the remaining grated cheese. Bake in the oven for 25–30 minutes until the custard is set and the pastry is golden.
  7. Remove the quiche from the oven and allow it to cool until warm before attempting to remove it from the tin. I like to serve it with a few tasty salad leaves.
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