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Show Notes
Not quite the coronation quiche, but better I think, with gently softened onions and smoky bacon.
Ingredients:
1-2 sheets good quality shortcrust pastry – I use Paneton
Filling:
1 medium onion, diced fine
2 rashers bacon, diced
1 tsp butter
¼ cup milk
¾ cup cream
3 eggs, beaten lightly
1 tsp dried tarragon
About 1 cup grated gouda or cheddar cheese
Salt & pepper
Method:
- Preheat oven to 200 C and place an oven tray to heat.
- Roll out pastry and use to line a 20cm flan tin, pressing the edges into the lip of the tin to seal. Prick all over with a fork. Chill for 30 minutes. Line with foil then fill with dried beans or rice and bake for 15 minutes, then carefully remove the beans/rice and cook for a further 8 minutes or until golden brown. Now your pastry is blind baked.
- While pastry is cooking, gently sauté onion and bacon in butter until onion is softened.
- Whisk together milk, cream, eggs and tarragon and seasoning.
- Sprinkle cheese over pastry base, holding back ¼ cup for the top.
- Scatter onions and bacon over cheese then pour in egg filling. Sprinkle over remaining cheese.
- Reduce oven temperature to 180 C. Place quiche on preheated tray. Bake for 35-40 minutes or until puffed and golden.
- Remove and stand for 5-10 minutes to fully settle and set.
- Serve with salad.
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Topics
recipenici wickescoronation quiche