I love quiche. But only fresh stuff. I often make the mistake of ordering quiche in a cafe, in which case it always comes out like a victim of nuclear re-heating: the soggy egg mixture burns your mouth off, the pastry is dry and the filling is just…bleh.
When I make quiche, I insist on making the shortcrust pastry myself. And why wouldn’t you? It’s just flour, butter and water, with a little salt if you like. But if you’re pushed for time, and you’re a believer in the ready-made stuff, go ahead. I won’t be upset.
One of the great things about quiche is that it’s great for taking to work the next day for lunch. Yum!
Quiche with Bacon, Parmesan, Cherry Tomatoes & BasilFor the pastry: 280g/10 oz plain flour 140g/5 oz butter Pinch or two of salt Enough water to bring the flour and butter together. The dough shouldn’t be sticky but shouldn’t be too crumbly.
Shape the pastry into a rough circle shape, wrap in clingfilm and leave in the fridge for an hour or two.For the filling: 300g/10 oz cherry tomatoes 50g/2 oz grated parmesan 2 eggs 284ml double cream 3-4 rashers, cut into bitesize pieces A handful of basil leaves, shredded
1. Heat the oven to 200C. Roll out the pastry on a floured surface to about 1/4 inch thickness. It will overlap the edges of a 10″ round quiche tin. The pastry will shrink a little as it cooks. Prick the base with a fork and bake, on a baking sheet or tray, for 15-20mins, until the edges begin to turn golden and the base feels firmer.
2. Fry up the pieces of bacon and remove from the pan. Set aside. Throw the cherry tomatoes in a roasting tin. Drizzle the bacon fat and a bit of olive oil, if desired, over the cherry tomatoes. Season with salt and pepper and bake in the oven for about 10mins.
3. Beat the eggs in a large bowl. Gradually add the cream, then stir in the shredded basil and season.
4. Once the pastry case has been removed from the oven, sprinkle half the parmesan over the base. Make sure the quiche tin is still sitting on the baking sheet as the eggy mixture may seep out of the pastry. Scatter half the cherry tomatoes and bacon over the cheese. Pour the eggy mixture over them then scatter the remaining tomatoes, bacon and parmesan on top.
5. Bake for 20-25 mins until set and golden (pull the tin halfway out of the oven and give it a jiggle. If it doesn’t move, it’s done).