Bacon Quiche

  • Bacon Quiche
  • Bacon Quiche
  • Bacon Quiche
  • Bacon Quiche

Rated 5 out of 5 based on 5 votes


  • 6 x eggs
  • 2 cups double cream
  • 2 cups milk
  • 2 cups plain flour
  • 250 g unsalted butter
  • 1/2 tspn salt
  • 1/4 cup cold water
  • 500 g slab of bacon
  • 2 x onions
  • 1/2 cup grated emmental cheese


The pastry,

In a food processor, place the flour, butter (cut in small dice),salt and pepper. Pulse but do not over process. We are looking to have small lumps of butter in the pastry. Add the water a little at a time, processing in between. When you have a paste, turn it out on the bench and without working the dough, form it into a block and refrigerate until needed.
Preheat the oven to 190C
Using some additional flour, roll out the pastry so it is large enough to line your tin in one piece. You can use a non stick spring form cake tin or a ring. Just make sure it is about 5-6 cm high. Gently push the pastry into the corners of the tin being careful not to make any holes. Gently roll the pastry over the edger of the tin and remove the excess leaving a little to stop the pastry shrinking down the sides as it bakes. Check for cracks and repair them before baking. Return the lined tin to the fridge or even the freezer for about 25 minutes.
Blind bake the pastry shell for around 40 minutes. Remove the baking paper and check for any cracks or holes. Repair the cracks with a thin piece of reserved pastry and return the tin to the oven for a further 15 minutes or until the pastry is golden.

The batter.

It is important that the ingredients are hot before you start cooking the quiche. In a heave based pan, warm the milk and cream until it starts to form a skin. Then set aside to cool for 15 minutes.
Put 3 eggs , half the milk and cream, salt and pepper and nutmeg in a blender and blend on low to combine the ingredients. Increase the speed and blend for a minute, until foamy. Repeat the process for the remaining ingredients as you assemble the quiche.

Cut the bacon into batons about 1 cm thick and 2 cm long. Fry the bacon until it is crisp and remove the excess fat. Add the onions and salt and pepper and fry without colouring the onions.
Scatter 1/4 cup of the cheese in the warm tart case. Spread half the bacon mix on top and pour the first lot of batter, aerating just before you pour it in. Repeat this with the second lot and fill the quiche to the top. Be careful not to spill any,as this will make the quiche pastry soft. Bake at 160c for 1hour and 15 minutes or until almost set. You can check this by wobbling the quiche. Remove from the oven and cut away the pastry that is over the edge of the tin and allow it to cool completely.
Using a serrated knife, gently slice the quiche into wedges and reheat as needed in a 180c oven.

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  • I used a mix of 3 cheeses i had in the fridge for this but it was delicious! I love deep set quiches…


    by angie sceats on 19/11/2012, 17:33
    angie sceats
    • Thanks Angie, I love it when people make up their own recipe with what they have in the fridge. Keep it up.


      by Anthony Fischbeck on 19/11/2012, 17:48
      Anthony Fischbeck
  • I have always used a flan dish for my quiche, but was encouraged to use my spring form after seeing this … I used my left over xmas ham (locally smoked by our amazing butcher), home grown golden shallots and a blend of our home made feta, ricotta and a local blue cheese as that is what we had handy then threw in some spinach from the garden. Loved it and then realised that other than the deep dish look it was entirely different to yours! thanks for the inspiration!


    by Helen Minns on 04/01/2013, 22:23
    Helen Minns
  • my family would love this! They call it “salty dessert”- anytime is a perfect time for this kind of cake :)


    by Nina Klemen on 16/02/2013, 09:09
    Nina Klemen
  • I am just looking and I want little bite.must be yummy.One day I will make it for sure.Thank you very much for the recipe.


    by ANNA LINHART on 13/04/2013, 16:55
  • Thanks! Definitely going to try this one out.


    by Joe Gersh on 23/04/2013, 18:49
    Joe Gersh