Lots of people were into the quiche the other day. Lots of people wanted the recipe. I like that! Here’s how I made my quiche. In case you want to make one too. I used a shallow tart tin, because I like a delicate slice, but this pastry will line a deeper tin too. There will be enough!
Shortcrust Pastry:
Recipe will make TWO tart cases (30cm tart tin)
600g plain flour
300g diced butter
a few of tablespoons of cold water
a pinch of salt
Put all ingredients into a food processor and blitz until they resemble breadcrumbs. Slowly add tablespoons of cold water (with the processor on) until the mixture comes together and forms a ball. I added 5 tablespoons and voila! Ball of pastry. Wrap the pastry in plastic wrap and let it sit for at least half an hour so that it can do its magic.
Flour your clean bench top. Roll out the pastry with a floured rolling pin. You want it to be quite thin, but not so thin that it breaks. I could KIND OF see the bench top through the pastry, so I knew it was thin enough. Line your WELL GREASED 30cm tart tin with the pastry. I usually plonk my rolling pin at the top edge of the pastry and roll the pastry BACK onto the pin. Then I slip the tart tin onto the bench where the pastry once was. And then I roll the pastry BACK over the tin. I hope that makes sense. It’s easier than trying to lift it up with your hands or something equally perilous. Push the pastry gently into the corners of the tin. Trim the excess pastry off. Prick the base lightly with a fork a few times and let it rest for 15 minutes or so while the oven heats up. (Preheat oven to 360F/180C ish.)
Blind Bake: Now, line the tart shell with foil. Fill it with rice or dried beans and bake for 10 minutes. Remove the foil/rice/beans carefully and bake for another 10 minutes, or until the bottom of the pastry shell feels cooked and dry.
Done! There is your shell. I usually make TWO because it’s a bit fiddly, right? If you make TWO you’ll feel like it was totally worth it! You can always put half the pastry in the fridge or freezer to use another day, if you don’t want to make both today. If you want to make just one, halve the ingredients, obvs.
Make the Quiche.
30g butter
200g bacon
1 diced onion
1/2 clove garlic
6 eggs
200ml cream
100g grated cheese (parmesan or cheddar or provolone or something yum)
a handful of fresh herbs (I used parsley)
Melt the butter in frypan. Add the bacon, onion and garlic and fry gently for 10 minutes.
Plonk all of that into the tart tin, spreading things out nicely.
Beat the eggs with the cream and some salt and pepper.
Pour into the tart case atop the bacon mixture.
Sprinkle the cheese and herbs on top of all that.
Press the cheese/herbs into the eggy mix with a spoon so its submerged.
Season with black pepper.
Bake for 35 minutes or until golden and nicely set.
Eat it up with a nice green salad and a chilly glass of something.
Variations: press some cherry tomatoes into the eggy mix before you plonk it in the oven, fry up some mushrooms and add those, omit the bacon, use leeks instead of onion,
Yum. Enjoy!
xx Pip
[…] have never made Quiche in my life. Pip at Meet me at Mikes had a few posts about quiches, and I thought I must give it a go. Pip hadn’t published her […]