I’ve got news for you. Real men do eat quiche! This is the quiche that finally got Mr C eating a quiche and declaring it ‘Niiiice’! Hurrah, at last. It also turns out that Baby T also loves quiche – firmly polishing off both her sisters’ slices that they turned their noses up at. Oh well, their loss.
I don’t know about you, but after Easter weekend I need a breather from baking cakes and sweet stuff. We are wading through the chocolate steadily but the last thing we need is more cake. I like a good quiche but don’t often bake one as up until now it has only been me eating them.
I’m super happy with the pastry too – very light and crumbly and no soggy bottom. This is definitely not a recipe for the dieters – a whole tub of double cream, bacon and cheese but served with a crisp salad, you needn’t feel too guilty. There’s no guilt allowed around food at the Costellos!
| Serves | 6-8 |
| Prep time | 45 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 35 minutes |
| Allergy | Egg |
| Meal type | Lunch, Main Dish, Snack, Starter |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party |
INGREDIENTS
- 220g Plain Flour
- 1 Medium Egg Yolk
- 2 Medium Eggs + 1 Egg White
- 110g Butter (Very cold, chopped into tiny squares)
- 4 tablespoons Water
- 1 packet Bacon (Around 200-250g with the rinds cut off)
- 8 Large Basil Leaves (Finely Chopped)
- 1 Medium Onion (Finely Chopped)
- 284ml Double Cream
- 150g Grated Cheese (I used medium Cheddar)
- Salt & Pepper
DIRECTIONS
| Pastry Case | |
| 1. | |
| Grease a 9″ tart/quiche tin with butter | |
| 2. | |
| In a medium sized bowl, rub in the cubes of butter using the tips of your fingers until just combined. Add a pinch of salt | |
| 3. | |
| Add the egg yolk and 3 tbsp of the water and mix together with a blunt knife – You may not need to add the final tbsp of water if the dough comes together without | |
| 4. | |
| Bring the dough together and wrap in double cling film. Refridgerate for 30-40 minutes | |
| 5. | |
| Remove the pastry dough from the fridge and roll out on a lightly floured surface. Press the dough against the tin with a spare piece of pastry and fill in any gaps. Leave about 1/2 cm hanging over the sides of the tin. Prick lightly with the tip of a sharp knife and put back in the fridge for 15 minutes | |
| 6. | |
| Blind bake the pastry case at 200C for 15-20 minutes by covering with tinned foil and weighing down with either beans, rice or lentils | |
| 7. | |
| Remove from the oven and allow to cool for 15 minutes | |
| Quiche Filling | |
| 8. | |
| While the pastry is chilling, sauté the bacon and onions for 5 minutes until cooked and leave to cool for 10 minutes | |
| 9. | |
| In a large bowl, whisk together the eggs and the leftover egg white. Add the tub of double cream and mix together | |
| 10. | |
| Add in the chopped basil, bacon and onion and mix together | |
| 11. | |
| Grate in the cheese and add plenty of pepper – You should not need to add any more salt as there is plenty in the bacon | |
| 12. | |
| Pour into the cooled pastry case and bake at 185C for 20 minutes | |
| 13. | |
| After the first 20 minutes, turn the quiche around to ensure an even bake and continue to bake for another 10-15 minutes until the top is golden and the quiche loses its wobble | |
Oh, I love quiche. I once bought from Starbucks and I loved it instantly. I haven’t made one myself, though. This looks really good, Helen.Thank you so much for hosting and for featuring my cookies. Hope you have a lovely weekend. xx
I’ve never seen quiche in Starbucks! Mind you I rarely look past the cakes! x
I do love basil so this sounds like a real treat of a bake!
Twas dead tasty Colette! We are having a phase of having basil in practically everything! x
I love the sound of it! So yummy looking too!
Thanks Eileen – It was really tasty, another quiche coming very soon x
Utterly yummy! I am a massive quiche fan which doesnt bode well at times to my allergy to Egg Yolk but they always take so delicious!
Eek Bex! Careful with that egg yolk allergy – Not sure there is a suitable replacement in quiche 🙁 x
YUM. I love quiche and cannot wait until I can eat dairy again!!
Oh Suzanne – I don’t know how you cope without dairy – Celebrate with a huge quiche when you can! x
Your quiche sounds delicious! I must try it on my other half. Love that you mentioned the slow cooker as well as the oven 🙂 for this week’s bakes too.
Lucy, I had you in mind! Respect to the slow cooker queen 😉
I love quiche, but my husband doesn’t. If this one’s the one for real men, I will try it! Have pinned, will give it a whirl. Thanks #recipeoftheweek
Hope you and your husband like it! 🙂
Thanks for featuring my bakes for hosting a great party. I’ve now added the badge to my posts, thanks for the heads up and sorry for now doing it sooner. Hope you’ve had a nice weekend.
No worries, Laura – Just really glad you take part. Love your bakes!
Love, love, love the sound of this quiche! Definitely going to try the recipe 🙂
Thanks Diana – Hope you enjoy it – Thanks for taking part this week x
I LOVE quiche. Will have to make this one for sure. And probably eat it myself because the hubby and toddler aren’t fans..but this is a problem I’m ok with because I get a whole quiche to myself!
.:Marta:.
Thats the way to think! Hope you enjoy a 9″ quiche for one!
Oh I’m not usually a quiche fan but that does sound delicious. I might have to give it a whirl! Thanks for sharing the recipe. #sharefriday
Thanks Jess – go on, give it a whirl x
Thank you so much for featuring my jewel box cake. You’ve got to love those glace cherries!
You are very welcome Ness, thanks for entering your fabulous cake! x
I haven’t had a quiche for ages and this looks delicious! Nice and golden brown and I won’t tell the diet police if you don’t 😉 #Tefalgiveaway