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Bacon Quiche - Done

Things have been a bit strange up in here of late - the last "normal" recipe I posted was the Triple-B Burger, and since then I've made bacon cupcakes, a bacon cone, and bacon cinnamon buns, as well as attempted a bacon smoothie and bacon brownies. While I love making those sorts of things ('cos they're generally delicious), and as amusing as it is to have my sanity questioned by those around me, I felt it was about time to do something normal. At the end of the day, I never intended for this blog to become just a collection of quirky oddities, but the ultimate collection of bacon recipes - so if you all don't mind, I'm going to return to earth for just a moment and present you with a yumtastic Bacon Quiche recipe. For those of you who sort of do mind, don't worry, there'll be plenty more strange creations as well.

Right, so, quiches! I've wanted to make a bacon quiche for ages but never quite got around to it; I did, however, give it a fair bit of thought and came up with a couple of things I wanted to have in it; then I sat down to search for a good pastry recipe, and as it turns out Gordon Ramsay's idea of a good bacon quiche is pretty similar to my own - so I pretty much just made his, with a few minor adjustments. 

Pastry IngredientsPastry - Adding LiquidsPastry - All wrapped up


Pastry ingredients

  • 125g of Cold Butter
  • 250g of Plain Flour
  • 1 Egg, Beaten
  • 1tbsp of Cold Water
  • 1tbsp fresh Thyme Leaves
  • 1 Egg Yolk

 

Method

As I mentioned earlier this is Gordon Ramsay's recipe, and I fudging loved it. I normally hate making pastry because it can be such a pain to work with - if it doesn't break when you're rolling it out, it sure as heck will when you try to transfer it to your quiche pan or wherever you're moving it to. This, however, was ridiculously easy to work with; sure, you still have to be a wee bit careful, but it was much more forgiving than any pastry I've had the displeasure of working with before. Anyway, here's how you do's:

1) Measure out your flour, butter and thyme and add them all to a mixing bowl; then rub together using your fingers until the mixture resembles bread crumbs with no obvious lumps.

2) Mix in the beaten egg and your water - I'd recommend you start out using a fork and then when it starts coming together switch over to your hands again. Knead into a ball and wrap it up in cling film, then leave to rest in the fridge for 20 minutes or so.

3) Lightly flour a working surface and your rolling pin, next, roll out all but a small ball of (you'll see why later) the pastry out so that it's big enough to cover your tin, after which you transfer it to the tin by placing the pin along one side of the pastry then gently lifting the edge of the pastry up and wrapping it around the pin; then roll the pin forward and the pastry should follow.

4) This is where you need that small ball of pastry you set aside in step 3; use it to press the pastry into the flutes of your tin:

Moulding my Pastry

5) Prick the base of the pastry with a fork then stick in the freezer for about 30 minutes.

6) Cut out a circle of baking paper big enough to cover the pastry, scrunch it up, and put it in your pastry case, then pour in baking beans - if you don't have baking beans, you can use rice - and bake in the oven for 20 minutes.

7) Once out of the oven, brush with egg yolk and return to the oven for a further 5 minutes; brush again, and return for a further 10 minutes or so.

8) Add the filling, and return to the oven one final time but this time at about 160c and for about 1 hour - I'll outline the filling recipe below.

Bacon Quiche Filling



Filling ingredients

  • 100g of Mushrooms, sliced
  • 200g of Bacon - cut into strips
  • 1 head of Red Chicory, chopped
  • 1-2 handfuls of Rocket 
  • 1 Onion, chopped
  • 100g of Cheddar, grated
  • 100g of Comté, grated
  • 5 Eggs
  • 200ml of Milk
  • 200ml of Crème Fraîche
  • 1 handful of Tarragon, chopped

 

Method

1) Fry your bacon until it starts to go crispy, then add your onion and mushrooms and fry on a medium-low heat until it's all starting to get cooked through.

2) Meanwhile, mix together your eggs, milk, crème fraîche, cheese and whizz until smooth with a hand blender, then add tarragon.

3) Transfer your fried loveliness into the quiche shell, add some rocket, and pour over as much of the cheese mixture as you can fit in.

4) Return to step 8 above (that is, put it in the oven at 140c for about 1 hour)

5) Serve hot or cold.

 

Bacon Quiche

Comments  

 
+1 #1 Jacqueline 2011-08-25 18:54
Quirky Oddities! Ha! :lol: Normal is good too.
Quiche looks very nice. I like how you have both Cheddar and Comté in the filling.
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