This is such a lovely recipe, super simple and so delicious, perfect for a weekend lunch, here is my version of Bacon & Cheese Quiche with a lovely handmade crispy pastry.
I love making quiche for a special lunch or easy dinner. This is my second version I am sharing today but it is the one we make the most often as it is just so simple. Just a few basic ingredients, plus a really versatile recipe you can add any extras you choose.
I have shared this today in partnership with NZ Pork as they want us to let you know that while we want to shop local right now, we also need to support our New Zealand farmers by purchasing locally grown New Zealand pork. And of course New Zealand bacon is delicious!
According to history despite the name Quiche sounding very french the original recipe came about in the 1600’s in Germany, it did then progress to France.
Originally it was described as “an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.”
I have loaded this one with cheese, using Tasty cheese which is a vintage aged cheddar with a lovely strong taste, but consider using a Gruyere or any other strong cheese you love. Definitely include Parmesan if you can as it adds such a lovely creaminess to the finished product.
I have used a lovely easy crispy pastry for this recipe, making it from scratch is incredibly simple and only takes a few minutes to make. You will need a food processor to make this step super simple and quick, honestly less than 5 minutes! Then you chill the dough before rolling and blind baking the base.
The ingredients for the pastry for the Bacon & Cheese Quiche are as follows
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Flour
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Salt
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Cold Butter
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Ice Cold Water
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Apple Cider Vinegar
You can definitely use a store bought pastry – a shortcrust pastry will be perfect, but of course I will recommend homemade!
Blind-baking is so simple, I have some rice in the cupboard that I use just for this purpose, you can also purchase specific blind-baking balls, but I find this works just fine for me! Once I have prepared the pastry I add aluminum foil and fill this with rice to the top, this helps to hold the pastry in place and help avoid it shrinking.
I then store and reuse the rice for next time!
The filling is divine and so incredibly easy. It makes such a beautiful creamy quiche, you can add extra flavours as you desire, anything from herbs, to spinach would make it extra good! I just wanted to share the basics today to show you how easy it can be.
The Bacon & Cheese Quiche filling includes
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Eggs
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Bacon
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Cream
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Onions
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Salt & Pepper
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Cheese + Parmesan
Combine these ingredients and pour into the blind-baked base and bake for 40-45 minutes until cooked through. So easy! This is lovely hot or cold, served with a lovely salad and some chutney and you are set to impress! If you do not have cream, use milk.
I have a lovely Quiche Lorraine recipe with leek & bacon on my website also, it is absolutely beautiful so be sure to check that one out too – see the recipe here.
Quiche Lorraine
Be sure to let me know in the comments below what you think of this lovely easy recipe for Bacon & Cheese Quiche
Onto the Recipe
Bacon & Cheese Quiche
Delicious creamy bacon & cheese quiche with a lovely buttery crisp pastry.
Ingredients
Base
- 1 1/4 Cups Plain White Flour
- 115 grams Butter, cold, cubed
- 3 1/2 Tablespoons Ice Cold Water
- 1/2 Tablespoon Apple Cider Vinegar
- 1/4 teaspoon Salt
Filling
- 20 grams Butter or Oil
- 250 grams Bacon, diced
- 1/2 onion, finely diced
- 5 Eggs
- 1 Cup Cream (or milk)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Cup Cheese, grated (I used Tasty, any strong hard cheese will do)
- 1/2 Cup Parmesan, grated
Instructions
Base
- To prepare the base you will need a food processor
- Add the flour and the cubed cold butter to the food processor and pulse 10 times
- Combine the ice cold water and the cider vinegar and add half to the flour mixture and pulse 5 times, then add the remaining water mixture and pulse until the pastry begins to come together.
- Stop and turn out onto a wooden board.
- Bring the pastry together and create a large ball, add this to some plastic wrap and form a flat round disk.
- Chill the dough for 30 minutes
- Preheat the oven to 225C Bake
- Use a deep pie dish
- On a floured surface with a floured rolling pin roll the dough to the correct size to fit the base and sides of the pie dish, nice and thin.
- Using the rolling pin transfer the dough to the pie dish and gently press into place. Trim the edge and pinch the edges or use a fork to create a nice finish.
- Add tin foil to the pie dish in the shape of the pastry and then add rice evenly until half way full.
- Bake for 12 minutes, then remove from the oven and reduce the heat to 165C Bake
- Carefully remove the tin foil and rice and set aside.
Filling
- In a frying pan add the butter or oil and heat over a medium high heat
- Add to this the NZ bacon and cook until all sides are crispy
- Remove from the pan and set aside
- Drain most of the fat away and add the diced onion and cook until it begins to become translucent and lightly brown
- Set this aside with the bacon
- In a large bowl add the eggs, cream, salt & pepper and whisk together well
- Add to this the cheese and Parmesan and whisk until combined.
- In the blind baked pie crust cover the base with the bacon and sprinkle over the onion
- Pour the egg mixture over this
- Carefully place this in the oven (on the reduced heat as per above - 165C)
- Bake this for 40-50 minutes
- You can test if the quiche is done by jiggling it, it should have a little jiggle without being too soft in the middle. Your quiche should be looking set right the way through and beginning to go golden brown
- Remove from the oven and allow to cool up to an hour, quiche is best served warm not hot so it holds its shape.
- You can store in the fridge for a day or so and reheat or eat cold.
- Enjoy!
Notes
Use a Food Processor
Make sure the Butter and Water is Cold
You will need to allow time to chill the dough and blind bake
Use a deep pie dish as this makes a lot of filling
Serve Quiche warm, not hot to allow to set.
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Anna
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Angela says
First time making my own pastry and making quiche. So easy to do. It was so tasty will definitely make again.
Ellie says
Can I use puff pastry for the base instead? I have some already at home. Would I still blind bake the pastry? Thanks
justamumnz says
Yes you can use puff pastry. And yes ideally blind bake it if you can.
Monica Gatt says
Hi love your recipes I was just wondering what I can use instead of apple sider vinegar. Thankyou.
justamumnz says
Many other forms of vinegar would work (not white) or even lemon juice if nothing else available.