Bacon and Tomato Quiche

  • Bacon and Tomato Quiche
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Rated 5 out of 5 based on 4 votes


  • 3 x pieces rindless bacon, chopped
  • 3 x eggs, lightly whisk
  • 1 x red capsicum diced
  • 1 x small red onion, diced
  • 1 cup cheddar cheese, grated
  • 10 x cherry tomatoes, cut into halves
  • 1 1/2 Tbls chives, chopped
  • 1 cup thickened cream
  • 1/3 cup milk
  • 1 x sheet puff pastry, thawed


1. Preheat oven to 190 degrees Celsius. Place a baking tray in the oven. Use the pastry to line a 3cm deep, 24cm diameter fluted flan tin with removable base. Trim the edge. Line the base with non-stick baking paper and fill with rice or baking beans. Place on the hot tray and bake for 10-12 minutes or until golden. Remove paper and rice.

2. Meanwhile, preheat a non-stick fry pan with a dash of oil. Cook the bacon on medium-high heat for 2-3 minutes or until lightly browned. Add onion and capsicum and cook for 3 minutes or until soft. Stir in chives and cook for 1 minute.

3. Whisk eggs, cream and milk. Stir in the bacon and cheese. Season.

4. Pour the mixture in the pastry case. Arrange tomatoes on top. Bake 30-35 minutes or until golden brown. Serve with vegetable salad.

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  • Everyone loved the quiche. :)


    by Rhodora Soriano on 22/01/2013, 14:40
    Rhodora Soriano
  • Very yummy Sarah.


    by ANNA LINHART on 06/05/2013, 14:37