Bacon & Cheese Quiche

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I LOVE quiche and thought it would be a good thing to make. So I found a recipe for it and got cracking! Everyone liked it and it was gone as soon as it was cool enough to eat! Tip: DON’T butter the base of the tin to much… because we had a soggy bottom in ours. This was surprisingly easy to be honest, I was expecting it to be way harder than it actually was.


  • 220g plain flour
  • 120g cold butter
  • 1/2 tsp salt


  • 200g streaky bacon, cut into small pieces (but not to small because they will shrink while cooking)
  • 1 chopped oinion
  • A bit of olive oil
  • 3 eggs
  • 200ml semi-skimmed milk
  • 80ml single cream
  • 130g grated cheese
  • salt & ground black pepper to taste
  • A small amount of chives (optional)


1. First, do the pastry: Put all the pasty ingredients into a bowl and, using your hands, rub together until it looks like bread crumbs. Add water a tablespoon at a time until it come together in a dough. Put it in the fridge for about 10 – 15 minutes.

2. While the pasty is in the fridge, put the onion, bacon and oil into a frying pan a fry until onion looks soft and bacon is cooked. Put aside.

3. Beat together the eggs, milk, cream, salt & pepper and chives (I didn’t but optional). Pre-heat the oven to gas mark gas mark 4.

4. The pasty should be done by now so roll out a floured surface until enough to line a flan tin (10 in). Cut off any over-hanging bits. Blind bake for 10 – 12 minutes.

5. Its done, take out a leave to cool for a few minutes. Turn up the heat to gas mark 6. Put half the cheese in the bottom of the pastry, then tip in the onion and bacon and spreading out evenly. Tip the rest of the cheese of top of the bacon and onion then pour in the milk mixture over it all. Bake for 30 minutes or until top is going firm. ENJOY!

Some herbs can be added to the egg mixture if you wish. chives or parsley  work well.

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