For the quiche crust (choose 1 option)
For the filling
- 1 tbs (15g) butter
- ½ onion finely chopped
- 200 g bacon finely chopped
- 4 eggs
- 300 ml (1 ¼ cups) cream cooking, heavy or thickened
- 125 g cheese grated, tasty or cheddar
- salt and pepper to taste
Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the onion and bacon and stir while until the onion has softened and the bacon has cooked through.
Drain any excess liquid from the bacon and onion mixture and discard. Pour the onion and bacon into a large bowl.
Add the eggs, cream, grated cheese, salt and pepper to the bowl and whisk until well combined.
Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.
RECIPE NOTES & TIPS
Cream – use cooking, heavy or thickened cream (not light cream).
Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.
Blind baking - if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using this recipe).
Storing - store in an airtight container in the fridge for up to 4 days.
Freezing - freeze for up to 3 months in an airtight container.
Calories: 441kcal | Carbohydrates: 13g | Protein: 12g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 170mg | Sodium: 408mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg