Bacon and Cheese Quiche
Hello! Would you believe it's Monday again already?
This weeks recipe is a simple yet scrummy one, and it makes use of all those left over bits and bobs you may have in your cupboards. I absolutely love quiche, it's so fun to make, takes very little effort and is so versatile, you can pretty much add any flavours and fillings you want!
Ingredients
*For the pastry*
200g plain flour
100g butter
1-2 tbsp. water
*For the filling*
4 eggs
220ml milk
Salt and pepper (to season to your taste)
400g grated cheddar
10 rashers smoked bacon
This recipe makes a quiche large enough to fit a 24cm flan dish.
Method
For the pastry, rub together the flour and butter in a mixing bowl until it resembles breadcrumbs.
Add in sufficient water, one tablespoon at a time (mixing with your hands after each addition) until your pastry is formed.
Grease your flan dish well with butter.
Roll out the pastry on a floured surface, until about 5mm thick and wide enough to fill the dish.
Fold one half over the rolling pin, and transfer to the flan dish, pressing into the sides of the dish.
Trim off the overlap with a round-bladed knife, and use the trimmings to fix up any cracks you may have in the pastry.
Leave to chill in the fridge for 30 minutes.
Pre-heat your oven to 180C, and pop a baking tray in to warm up.
Prick the bottom of the pastry with a fork, and place a sheet of tin foil in the bottom (shiny side down).
Add in baking beans (or pudding rice works quite well), and blind bake for 15 minutes, then remove the tin foil and bake for another 5 minutes.
Meanwhile, make your filling.
Beat the eggs well and add in the milk and any seasoning you would like.
Fry the bacon in a frying pan until cooked but not crispy as they will continue to cook in the oven later. Once cooked, transfer to a plate to cool.
Grate your cheese.
When the pastry case is done with it's blind bake, remove from the oven.
Pop in the bacon and half of the cheese, and then add your egg mix.
Return to the oven at a slightly lower temperature of 170C, and bake for 20-25 minutes until golden brown. It should still have a little bit of a wobble in the centre when it's baked.
Serve either warm or cold!
And there it is. A yummy quiche perfect for a light lunch in the middle of the week.
Pop back on Wednesday for our Burns Night special!
Happy baking,
Charley x
This weeks recipe is a simple yet scrummy one, and it makes use of all those left over bits and bobs you may have in your cupboards. I absolutely love quiche, it's so fun to make, takes very little effort and is so versatile, you can pretty much add any flavours and fillings you want!
Ingredients
*For the pastry*
200g plain flour
100g butter
1-2 tbsp. water
*For the filling*
4 eggs
220ml milk
Salt and pepper (to season to your taste)
400g grated cheddar
10 rashers smoked bacon
This recipe makes a quiche large enough to fit a 24cm flan dish.
Method
For the pastry, rub together the flour and butter in a mixing bowl until it resembles breadcrumbs.
Add in sufficient water, one tablespoon at a time (mixing with your hands after each addition) until your pastry is formed.
Grease your flan dish well with butter.
Roll out the pastry on a floured surface, until about 5mm thick and wide enough to fill the dish.
Fold one half over the rolling pin, and transfer to the flan dish, pressing into the sides of the dish.
Trim off the overlap with a round-bladed knife, and use the trimmings to fix up any cracks you may have in the pastry.
Leave to chill in the fridge for 30 minutes.
Pre-heat your oven to 180C, and pop a baking tray in to warm up.
Prick the bottom of the pastry with a fork, and place a sheet of tin foil in the bottom (shiny side down).
Add in baking beans (or pudding rice works quite well), and blind bake for 15 minutes, then remove the tin foil and bake for another 5 minutes.
Meanwhile, make your filling.
Beat the eggs well and add in the milk and any seasoning you would like.
Fry the bacon in a frying pan until cooked but not crispy as they will continue to cook in the oven later. Once cooked, transfer to a plate to cool.
Grate your cheese.
When the pastry case is done with it's blind bake, remove from the oven.
Pop in the bacon and half of the cheese, and then add your egg mix.
Return to the oven at a slightly lower temperature of 170C, and bake for 20-25 minutes until golden brown. It should still have a little bit of a wobble in the centre when it's baked.
Serve either warm or cold!
And there it is. A yummy quiche perfect for a light lunch in the middle of the week.
Pop back on Wednesday for our Burns Night special!
Happy baking,
Charley x
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