Bacon Tomato and Basil Quiche

madnad

Most of my favourite dishes could be possibly be described as comforting or stodgy, definitely more autumn winter fayre than spring or summer. However, when the weather warms up, I do find myself craving lighter foods. This week has been one of those rare spring weeks where the temperature has been pushing past 25°C, so I find I am reaching for salads. Another favourite dish when the days grow longer is quiche. Many think that quiche is too unsubstantial for a mail meal, and relegate it to lunch, or picnic food.

Quiche is basically just egg, cream and milk baked in a pastry case–what’s not to like? Throw in some other ingredients, the combinations of which are limitless, and you definitely have something special. Bursting with juicy tomatoes, aromatic basil and smoky bacon, this quiche is robust enough to be a main meal. Serve warm or cold with a crisp green salad.

Bacon, Tomato and Basil Quiche

Ingredients

Crust

  • 300g Plain Flour
  • 150g Butter
  • ½ teaspoon Salt
  • 1 Large Free-range Egg
  • Ice Water

Filling

  • 200g Bacon Lardons
  • 1 Medium Onion (finely diced)
  • 6 Large Free-range Eggs
  • 180ml Double Cream
  • 180ml Milk
  • 200g Mature Cheddar
  • 30g Fresh Basil (chopped)
  • 10 Cherry Tomatoes (Halved)

Directions

1. To make the crust, rub the cold butter with the flour then stir in the salt
2. Beat the egg, then add to the dry ingredients and stir with a wooden spoon
3. Add ice water a teaspoon at a time until the mixture just comes together. Wrap in cling film and chill for 1 hour
4. Pre-heat the oven to 190°C / 375°F / Gas Mark 5
5. Roll out the chilled pastry dough, and place in a 28cm loose bottom flan tin. Allow the excess pastry to drape over the side
6. Scrunch up some greaseproof paper then unscrunch, line the bottom of the pastry case and fill with baking beans. Cook for 20 minutes
7. Remove the paper and beans and brush the inside with a little beaten egg. Place back in the oven for a further 5 minutes then take out and allow to cool
8. Meanwhile, cook the bacon lardons in a dry pan over a low heat until they release some fat, then add in the chopped onions. Sauté until the onion just starts to brown and the bacon is cooked then allow to cool
9. With a serrated knife, carefully cut away the excess pastry leaving a nice clean edge. Tip in the bacon and onion
10. Mix the eggs, cream and milk together and stir in the cheese and basil. Pour the egg mixture over the bacon
11. Carefully arrange the halved tomatoes, cut side down, then bake for 45-50 minutes or until the centre no longer wobbles, turning half way through if necessary

Note

This quiche will keep for 3-4 days in the fridge once cooked, or it can be cooled then wrapped well and frozen

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