Monday, April 30, 2012

Quiche with Bacon and Cheese

I’ve made it before but I didn’t have Mr. Quiche Tin then.
The quiche tin I use now has a loose base which is handy when cutting up the quiche. The base detaches from the side of the tin easily and cutting the quiche is hassle free. If you’re into making quiches I would humbly advise you to get one.


The recipe I tried this time is from Exclusively Food. It’s the same website where I got the mini quiche recipe from. Let me tell you something about those mini quiches. Whenever I make them, it’s always a big hit. So try it out the next time there’s a potluck and you need to bring some finger food!

Here’s the quiche with bacon and cheese recipe I tried.

Quiche Lorraine Recipe from Exclusively Food
Serves: 8

Pastry
I used 1 sheet of frozen shortcrust pastry.
*You may refer to the original recipe for instructions on how to make the pastry from scratch.
1 egg white

Filling
1tsp oil
1 small onion - peeled and chopped
220g bacon - finely chopped (I don’t like it too fine so I roughly chop it)
5 large eggs (I only use 3)
125ml cream
¼ tsp nutmeg
110g grated tasty cheddar cheese
Salt and pepper

 Bacon
1) Heat oil in a saucepan over medium heat and cook onion until soft for 3 minutes. Add bacon and continue to cook for about 5-6 minutes. Remove from heat and cool.

Blind baking pastry
2) Line dish with pastry. Cover dish and refrigerate for 30 minutes.
 
3) Preheat oven to 190C. Adjust the oven rack to the lowest shelf position; the pastry base will brown and crisp better if it is close to the bottom.

4) Remove quiche tin from fridge and line with baking paper. Weigh down the sheet of baking paper using uncooked kidney beans. You can get these from most stores for a nominal price and then re-use for blind baking.




5) Bake pastry for 15 minutes. Remove from oven. Remove the kidney beans and baking paper (caution: hot!) Brush pastry with egg white and return to oven to bake for further 10 minutes.

Filling
6) To make filling, place eggs, cream, nutmeg, salt and pepper in a medium bowl. Whisk until well combined.

7) Sprinkle cooled bacon mixture on quiche tin. Top with grated cheese.

Gently pour egg mixture over the grated cheese.




8) Move oven rack to the middle of the oven. Bake quiche in the centre of the oven for about 30-35 minutes or until set and lightly browned.




Things to note:

  • Be sure to season well with black pepper and go easy on the salt.
  • I always place my quiche tin on a baking tray, then proceed to pour in the egg filling. Then I place the baking tray (with the quiche tin on top) right into the oven. This is because with a loose base tin, the filling might sometimes leak on the sides.
  • I grease the base of the tin lightly.
  • I did find there was some remaining egg filling after pouring it all into the tin.
  • I've tried making quiche using frozen puff pastry as well. My personal preference is shortcrust pastry.

Verdict
Though my quiche browned quite a bit at the top, it was very yummy.
Serve with a side salad!

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