Summertime is a great time for quiche. And quiche doesn’t have to be bland Quiche Lorraine from a shop, it can be really fresh and full of gorgeous flavours. This is one of my favourites, it combines smokey bacon with really strong cheddar for a wonderful meal centre.
To feed to up 6, you will need:
- 1 roll shortcrust pastry
- 150g high quality smoked back bacon, cut into thin strips
- 3 gloves garlic, finely diced
- 2 red onions, finely chopped
- Knob of butter
- 100g grated very strong Cheddar (cave aged is great)
- 300ml single cream
- 6 eggs
Preheat your oven to 180 degrees.
Roll out the pastry and line a greased 9 inch round tart tin with a loose base. Trim any excess around the rim. Place a circle of baking paper in the base of the pastry and fill the case with baking beads. Blind bake the tin for 13 minutes, then take out the beads and paper, baking for another 10 minutes. Leave the pastry to rest in the tin while you make the filling.
In the butter, fry the onions, garlic and bacon until very soft and nicely browned.
Separate three of the eggs and put the yolks in a medium sized bowl, add the other three whole eggs to the yolks and gently beat. Mix in the cream until well combined.
In the pastry case, layer the bacon mix, then sprinkle the cheese over. Season with a good amount of ground black pepper. Slowly pour over the egg and milk mix, ensuring all the gaps are filled but the top doesn’t spill over the side of the pastry. Sprinkle a little remaining cheese on top.
Bake for 25-30 minutes until the top is golden brown and springs back when touched. You might need to turn the quiche halfway through baking to ensure you get an even appearance on top.
Eat straight away or chill for a picnic or to reheat later.