Food & Wine
Classic bacon and egg quiche
Perfect for a Sunday night, this classic bacon and egg quiche is easy to make and very delicious. Make sure you grab as much as you can quickly, as it’s not going to last that long.
Ingredients:
- 2 teaspoons olive oil
- 150g bacon rashers
- 1 small onion
- 2 sheets frozen puff pastry
- 5 eggs
- 300ml thickened cream
- 1/2 cup grated tasty cheese
Method:
- Prepare your ingredients. Trim and chop bacon rashes and chop onion finely.
- Preheat oven to 200°C and heat oil in a large frypan.
- Add bacon and onion to frypan and cook over medium heat for 5 minutes. Set aside to cool.
- Line base and sides of a 24cm round, loose-bottomed tart pan with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring pastry goes to edge of pan. Trim excess pastry from edges. Prick the base all over with a fork.
- Line pastry with baking paper and fill with pastry weights (or uncooked rice).
- Place the tart pan on a baking tray and blind bake in the oven for 20 minutes. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180°C.
- Whisk eggs and cream in a large just or bowl to combine. Season to taste.
- Remove weights and paper from pastry and bake for 5 to 10 minutes until base is golden.
- Sprinkle bacon mixture over the pastry bases, followed by the cheese. Pour egg mixture over the bacon. Return the quiches to the oven for 30 minutes or until golden and set.
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