This truly delicious quiche makes excellent use of dribs and drabs left over in the fridge. For this recipe I had just one rasher of bacon, a couple of mushrooms, half an onion and a spring onion.  As long as you have the main ingredients to hand, ie eggs, cream, milk and cheese – you can ring the changes with the other ingredients.  Try peppers, frozen peas, chopped ham, asparagus, cooked broccoli etc. In my latest I used finely sliced green beans (blanched for 1 minute, drained and dried), sliced red chilli, spring onions, chives and a layer of French mustard spread on the base. The quiche filling can be baked on its own in a solid flan dish (without a loose bottom). Brush with lining paste and keep in the fridge until ready to bake. Increase the filling ingredients by adding a further 100ml cream or milk and extra bacon and cheese.


You will need an oblong loose bottomed tin measuring 36cm x 12cm x 3cm deep or a 23cm loose bottomed round tin – slightly greased. If making a crustless quiche a solid quiche dish will be required not a loose bottomed.


To make the pastry: I always work in lbs and ozs because the liquid can be calculated accurately and it is the amount of liquid used that will determine the success of your pastry.  The main rules for pastry are half fat to flour and then I use 1 tbsp of liquid for every ounce of fat.

Pastry doesn’t like to be handled and also needs to be kept cool. I use a food processor because it mixes the dough quickly and the dough is kept cool throughout.

Start by placing the flour and salt in the bowl of a food processor then add the chilled butter and blitz for about 10 seconds only until the mixture resembles fine breadcrumbs. With the motor still running then add the measured liquid which for this recipe is 4 tbsp – made up of 1 egg yolk (1 tbsp) and 3 tbsp chilled water.  Keep the machine running and the dough will form its own ball.  Remove from the mixer, wrap in clingfilm and leave to rest in the fridge for about half an hour.

Roll out the pastry and line your flan tin allowing the pastry to hang over the edges of the tin then chill until your oven comes to a temperature of 200 degrees c (fan) – prick the base of the tin with a fork. Line the pastry case with paper and baking beans and bake blind for 12 minutes.  Remove the tin from the oven and carefully remove the paper and beans.  Pop the pastry back into the oven for another 4 minutes to allow the pastry to completely set.

Take from the oven and whilst the pastry is still warm gently trim the edges flush with the edge of the tin. I find this easiest with a serrated knife.

To make the filling fry the onion and bacon until brown then add the mushrooms and spring onion and fry gently until everything is well coloured.  Transfer to a bowl and leave to cool completely before assembling your quiche.

When ready to assemble – scatter half of the cheese on the base of the pastry case followed by the cooked bacon, onion, dried herbs etc then pour over the egg and cream mixture. Scatter over the remaining cheese, a grating of black pepper then the fresh chopped chives.  Pop into the oven and bake for 30 minutes until the quiche is nicely browned and risen.

Take from the oven and cool before slicing.

This quiche once cold can be sliced and frozen.

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