BACON, CHEDDAR, ONION AND THYME QUICHE

Method

STEP 1

Preheat the oven to 190°C (170°C fan-forced) with the oven rack positioned in the middle of the oven. 

 

 

STEP 2

Heat the oil in a non-stick frying pan. Add the bacon and sauté for 2 minutes. Add the onion and sauté for a further 2–3 minutes until lightly golden. Remove from the heat and set aside to cool. 

STEP 3

Line a baking tray with baking paper. Remove the base from a 26 x 4 cm loose-bottomed quiche tin and place the ring on the lined baking tray. Grease with a spray oil or butter. 

STEP 4

Place the chilled and pre-worked pastry on a floured surface. Using a rolling pin, roll the pastry out into a 36cm disc approximately 5 mm thick. Gently place the pastry over the quiche ring and let it fall into the tin, allowing it to drape over the top edge. Lightly press the pastry into the shape of the tin and trim it at the top of the ring, leaving an excess 2 mm or so above the top edge to allow for shrinkage while baking

 

STEP 5

Scatter the cheddar over the base of the pastry, then top with the cooled bacon and onion mixture. Sprinkle the thyme leaves over and season with salt and freshly cracked pepper.  

STEP 6

Whisk the eggs and cream together in a bowl and pour over the top, filling to 5 mm from the top. 

STEP 7

Bake for 45–50 minutes, rotating the tray halfway through for even cooking, or until the centre of the filling feels firm to the touch and the pastry is golden underneath. (To check this, slide a spatula under the pastry and lift it slightly to take a look.) Once cooked, remove from the oven and leave to cool slightly on the tray.

 

STEP 8

When ready to serve, place an inverted plate over the quiche, flip it over and remove the ring, then place another inverted plate on the base of the quiche, flip it back over and remove the top plate. Slice and serve. Delicious with a fresh tomato salad. 

Tips