Here is a recipe for something I don’t make a lot, but when I do I always wonder why it doesn’t happen more frequently. You see, warmer temperatures and longer days always makes me want to cook something quick, with very little fuss, so I can enjoy that post-work hours a little more – and still have a great dinner. So my suggestion is this fast quiche, which will also (hopefully) yield some leftovers for your work lunch the following day. Equally, it’s a great option for a lazy weekend meal!
There are many recipes for quiche out there, it’s a pretty easy thing to do and you can make so many combinations with flavors. I like the classic trio of mature cheddar, ripe cherry tomatoes and crispy smoked bacon, along with some scallions and a bit of thyme, but do feel free to play around with the filling ingredients.
Preparation Time: 20 min | Cooking Time: 40-45 min | Serves: 3-4 | Spice level: 0
What you’ll need:
- Shortcrust pastry (“store-bought is fine”)
- 100ml whole milk
- 200ml single cream
- About 100g grated mature Cheddar
- About 50g grated Mozzarella
- A handful of ripe cherry tomatoes, cut in quarters
- 2 scallions/spring onions, chopped
- 5 whole medium eggs, beaten
- 6 or 7 streaky smoked bacon rashers
- Fresh thyme leaves
- Salt and pepper q.b.
- Pinch of nutmeg
- Pre-heat your oven to 200ºC. Roll out your pastry on a buttered deep tart dish (with a diameter of about 22cm). Do not cut the excess pastry just yet, you can do this later. If you’re using store-bought pastry, it should be cold enough, but if you’re using homemade one, I would advise to chill it in the tart tray for about half an hour before baking.
- Now blind bake the pastry case. You can use a piece of parchment paper and some baking beans on top, or you can just use rice (which is my preferred method). Bake it for about 15 minutes, then remove the parchment and whatever you’re using for weight, and let it bake for an extra 5 minutes.
- In the meantime, fry your bacon until nice and crisp, then cut it into small pieces.
- Combine the milk, cream and beaten eggs, give it all a very good mix, then season with salt, pepper and some nutmeg. Be parsimonious with the salt, as the bacon and Cheddar cheese can be pretty salty. You can also use this time to chop your scallions.
- Now that your pastry has blind baked, use a knife to trim the edges so it all looks pretty and neat. It doesn’t always happen, but we try. That’s your pastry case done. So go ahead and lower the oven temperature to 160ºC.
- Scatter the cheeses all over the pastry base, then place the bacon pieces on top of them, and finally add the chopped tomatoes and chopped scallions.
- Give the egg and dairy mixture another good stir, add some fresh thyme to it, and pour it over quiche ingredients you have just arranged.
- The only thing left to do is bake it for about 40 minutes until it’s set. Once it’s done, feel free to add some more fresh thyme. Let it cool down for a bit before serving.