Quiche recipe that is easy, quick, super tasty and is a great go to recipe, no matter time of the year or occasion. I think modern day chefs and cooks have an element of snobbery to their dishes. Mention quiche and everyone instantly thinks of the often damp and tasteless offerings, that they get at a wedding buffet. However, a proper homemade quiche can be an utter delight to the tastebuds. It is also a great way of using up left overs and brilliant for those on a tight budget.
This is a recipe that can be adapted, and changed depending on what added optional ingredients you have to hand, or that you like! This quiche recipe below uses bacon and mushroom, but you could easily add ingredients like broccoli, sausage, spinach, asparagus, salmon or ham. Once you have the basic idea and recipe, you can use it to make one large quiche, or make individual tartlets. Just remember that firmer ingredients, may benefit from sautéing, like I do with the onions and bacon in this recipe.
I have mentioned my recipe for homemade shortcrust pastry. I know many people who just buy it. However, there may be an occasion where you forget to buy, can’t afford it or make this recipe at short notice and don’t have ready made pastry in. With that in mind, here is my link for shortcrust pastry.
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Quiche Recipe
- Total Time: 1 Hour 10 Minutes
- Yield: 8 1x
Description
Quiche recipe that can be made for those who eat meat or for vegetarians. This easy quiche recipe, is a great basic recipe and can be adapted. Sometimes I make it circular, sometimes rectangle, and also I enjoy making them as individual ones. The ingredients can be varied, as long as you stick to the rule of choosing additional ingredients which will bake easy, and keep to the egg, cream, cheese ratio. For the recipe below, I have used bacon as a traditional quiche lorraine style.
This quiche recipe below uses bacon and mushroom, but you could easily add ingredients like broccoli, sausage, spinach, asparagus, salmon or ham. Once you have the basic idea and recipe, you can use it to make one large quiche, or make individual tartlets. Just remember that firmer ingredients, may benefit from sautéing, like I do with the onions and bacon in this recipe.
Ingredients
- Shortcrust Pastry – Go to the “Other” section of this website, or click the link above for how to make it homemade, or use 500 g readymade.
- 1 tbsp of oil – I like groundnut oil
- 3 rashers of dry cured bacon – smoked or unsmoked snipped into 1cm pieces
- 25 g butter
- 1 Onion diced
- 4–5 chestnut mushrooms
- 200 g good strong mature cheese grated
- 3 large eggs
- 125 ml of single cream
- Pepper & Salt
Instructions
Preheat oven to 200 degrees centigrade.
Whilst the pastry is chilling in the fridge, place the oil into a frying pan and fry the bacon until just starting to colour. Remove bacon from the pan and place onto some kitchen roll so that the excess oil is removed.
Add 25 g of butter to the frying pan along with what is left of the oil from frying the bacon. Then add the mushrooms and onions. Fry until the onion has softened and become translucent. This could take a few minutes. Then if you want, you can drain on kitchen roll, to get rid of the excess fat.
In a bowl put the cheese, eggs, cream, salt and pepper and mix until combined. Remember that if using smoked bacon, it tends to have a saltier taste so go steady with adding too much salt. Then add the bacon, and the onion and mushroom mix and combine again together. Leave to the side.
Remove the pastry from the fridge and dust a work surface with flour. Be careful not to over flour the work surface as this can dry out the pastry and make it break up. Roll out the pastry enough so that it fits a 23 cm circular tin (or other shape tine as you so desire). Place the pastry carefully within the tin and use a piece of excess pastry rolled up into a ball to gently push the pastry into the outline of the tin. This helps to stop tearing of the pastry. If you use your fingers your nail can nick and tear at your masterpiece! Allow the pastry to overhang, as it can sometimes shrink a little whilst cooking. You can knock off and trim any excess when it’s cooked. Ideally place the lined tin in the fridge for another 20 minutes. This cools the pastry down again and helps stop shrinkage.
Then we need to cook the pastry slightly before adding the filling. This is called “baking blind.” It basically helps crisp up the pastry without soggy bottoms!
Gently prick the pastry base with a fork ensuring you do not prick all the way through to the tin bottom. You will need to put a layer of tin foil on top of the pastry base, then weigh it down with ceramic baking beans. If you do not have ceramic beans, you could use rice or dried peas/lentils. Place into the oven for around 10 minutes.
Remove from the oven then further remove the foil with the beans/rice or whatever you have used to weigh it down. Then place back into the oven for a further 5 minutes.
Then add the filling mix gently, making sure that the filling is about ½ cm from the top of the tin.
Gently take the quiche to the oven and bake for around 25-30 minutes until set on the top. If you think the pastry is starting to colour too much, you can always place tin foil over the top. This helps to cook the inside mixture but helps stop the pastry burning or colouring too much.
Once you take the quiche out of the oven it can be eaten warm or cold. I would suggest you let it settle a little and cool a little before cutting into it.
Notes
Don’t be afraid to experiment. Change your added ingredients to what you have available. Also you could try this with a filo pastry base, but cooking the pastry for a shorter length of time.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1/8
- Calories: 594
- Sugar: 2.3g
- Sodium: 635.3mg
- Fat: 42.3g
- Saturated Fat: 19.1g
- Unsaturated Fat: 4.3g
- Trans Fat: 0.4g
- Carbohydrates: 41.1g
- Fiber: 1.6g
- Protein: 13.3g
- Cholesterol: 125.8mg