A creamy filling baked inside crispy pastry, enjoy a slice of quiche for breakfast, lunch
or dinner.
There are endless flavour combinations with quiche, really anything goes, but today I’m
sharing with you a classic bacon, cheese and spinach.
The base recipe for this quiche is the same with most fillings so if you would like to
add or remove anything depending on what ingredients you have in your fridge it will still work
out perfectly.
Start by dicing up a small onion or half of a large onion.
You can do this into strips or dice it more finely like I am.
Place a frypan on medium high heat and add about a teaspoon of oil.
You don’t need too much as bacon is also going to be added which renders a lot of fat.
Add the onions to the pan and give them stir.
If you would like the full recipe for this quiche it will be on my website as well as
the full measurements listed in the information box below.
Next up is bacon, but ham or chorizo would work just as well.
I like to use streaky bacon for this but you have a different type on hand it will work
also.
Cut the bacon up into small strips, you’ll need about 5 or 6 rashers.
Add it to the pan with the onion and give it a stir through.
Leave the bacon and onion to cook for about 8-10 minutes.
The best flavour is when the bacon has become crispy and the onions have caramelised.
Just give it a stir every few minutes to stop the bacon from sticking to the bottom of the
pan.
While the bacon and onion are cooking prepare the rest of the ingredients for the quiche.
I’m using pre made short pastry for this which I rolled out and placed into a quiche
pan.
You can make your own, it isn’t difficult at all but it does take time.
Let me know if you would like a recipe for short pastry.
Using a box grater, shred about a cup of cheese.
A stronger cheese like cheddar works better for this recipe as the flavour really comes
out.
Alternatively you can also use something like feta which works well with bacon and spinach,
just crumble it instead of grating.
Give the onion and bacon a quick toss through and adjust the heat if it is browning too
much.
In a medium sized bowl get started on the custard for the quiche.
A simple mix of eggs and either milk or cream or a bit of both.
You’ll need about 5 medium sized eggs, try and use free range for something like this
as you will notice a better quality and flavour to the eggs.
Crack them one at a time into the bowl followed by a cup and a half or either milk, cream,
or half of each.
I recommend using cream here or half of each.
You can use milk but the end result will be no where near as good.
As the quiche bakes milk tends to seperate out leaving a watery sauce behind, whereas
using cream the quiche has a silky texture and creamy taste.
Season well with salt and pepper and use a fork to combine the ingredients together until
the eggs are well incorporated.
The onion and bacon should be ready by now, you want the bacon crispy and the onion caramelised.
Take the pan off the heat and tip the onion and bacon into the quiche shell.
Spread it out evenly and top with the remaining ingredients.
Frozen spinach that has been thawed and had the excess moisture squeezed out, the cheese,
and finally the custard.
Give the quiche a little shake so everything is even and place into a preheated oven for
about 50-55 minutes or until the centre only has a slight jiggle when moved.
Cool for about 15 minutes before serving.
The quiche will last in the fridge for about 3 days, it’s great for lunch during the
week and can be easily reheated.
I hope you enjoyed this recipe, let me know if you are going to try the quiche and I will
see you in my next video