This is as traditional as it comes in terms of quiche. Bacon and Onion Quiche or Quiche Lorriane as most people know it as. Don’t be fooled by the basic ingredients, it’s delicious and would make a great addition to any brunch table.
Quiche, in my house, falls into the same category as cheesecake. The category being titled “Hardly Cooked Stuff”. And like cheesecake, I also love quiche. Why do I love so many things that nobody in my house will eat?
I was just talking to my husband about this the other day. I think I worded it something like, “Imagine a world where I could cook whatever I wanted because it’s what I like!”. His response was something like, “Ummm, yea do it.”. Mind you, he wasn’t really listening to me at all. He usually tunes out when I start rambling on about food. He has about much interest in cooking as I have in extreme sports. Zero, just so we’re clear.
But I do sit and daydream about all this dishes I could make if I had less fussy customers. Food blogger problems. That being said, every now again I do indulge in making dishes just for me. I try my best to make them small so I won’t be burdened with the guilt of eating, say, a 12 person cheesecake. That probably wouldn’t be the worst thing I had ever done though . We won’t go there for now. But if we’re all honest, I’m sure I’m not alone in eating a cake at 2:00 am when no eyes are around to watch, right?
Anyway, the reality is me not having to suffer too much guilt is that I save things like this for when friends come over. Well, for he most part….haha!
So just recently I had some friends around one morning and I treated myself to making a traditional quiche. Success.
By the way,if you love Quiche, you got to check out the Leek & Bacon Mini Quiche!
Notes about the Bacon and quiche
- I used a tart/quiche glass dish for my quiche. You can use a tin one or even one with a removable base if that’s what you have. They all work. I quite like this glass dish because it also makes for a nice serving dish.
- Let’s talk about the pastry for just a second. I know you are probably thinking why not just buy the ready made stuff? Well, if that’s your thing and it makes your life easy, go on and buy it. But this is so easy to make and cheap, which is always on my radar. Have you seen the prices of food lately?
- Blind bake the pastry casing before adding the quiche filling. If you are new to baking, you might be lost right about now. Trust me, don’t worry, it’s easy. It just means you cover the base in foil and then some kind of weights on top of it. That is so it stays in place basically. I always use what ever dry beans I have in the house. This way the pastry will cook without overcooking or burning.
Notes about the quiche continued
- The filling is super basic and I kept it real easy with this quiche. As it’s just bacon and onion, there really isn’t too much to say. Don’t cook your bacon till it’s too crispy or it will be too crunchy inside the quiche. It’s better to cook it just as it’s turning crisp.
- I used cheddar because it gives a great flavour. You could switch it out for Gouda or a similar cheese of your liking.
It’s easy, it’s tasty and a great dish to serve for a brunch.
Happy cooking friends and have a great Friday.
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Get the recipe!
Bacon & Onion Quiche
Ingredients
For the pastry:
- 1 3/4 Cups flour
- 1/2 Cup butter
- 1 Egg yolk
- 2 tablespoons cold water
For the filling:
- 2 Cups cream
- 1 Small onion finely diced
- 8 strips bacon
- 2 Cups cheddar cheese
- 4 eggs
- Pinch ground nutmeg
- Salt and pepper
Instructions
- First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Add the egg yolk and mix in with your fingers. Then continue incorporating into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears.
- Turn the pastry out onto a floured surface and roll it out to about an 10 – 12 inch rough circle. Ease the pastry into a greased 9 inch quiche baking dish. Gently push it against and up the sides pushing the pastry into the grooves of the dish. Prick the base with a fork in about six or so places. Chill for about 10 minutes.
- Preheat oven to 350 degrees F. Line the pastry case with tin foil, shiny side down. Then top the foil with either pastry weights for dried beans. Bake for about 10 – 15 minutes. Take out of oven and remove pastry weights and foil. Return to oven for a further 5-8 minutes or until the pastry is golden. Remove from oven and set aside.
- Make the filling. Cook the bacon in a hot skillet over medium heat for about 2-3 minutes each side. Remove from heat and drain on paper towels. Crumble bacon and set aside.
- In a medium sized bowl, whisk eggs. Add the cream and continue to whisk until combined. Add salt, pepper and nutmeg. Stir to combine.
- Evenly sprinkle the bacon, onion and cheese over the pastry case. Pour over the egg mixture.
- Bake in a preheated 350 degree F oven for about 25 – 30 minutes or until set. Remove from oven and leave to cool for at least 10 minutes before cutting.
- Can be served hot, at room temperature or even cold.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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