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Tuesday, August 5, 2008

How to make the perfect quiche quickly and easily.

Picture of quiche LorraineLike this recipe? Check out all the polybore recipes here.

Polybore has become a quiche convert. It wasn't until I tried making quiche that I really appreciated how quick, easy and tasty this dish is. I'm late in adopting the quiche as, prior to conversion, I have been put off by shop bought quiche which, in my experience, have always been very bland.

All you need is:

Salt.
Pepper.
1 small onion.
2 table spoons single cream.
4oz (110g) streaky bacon.
1/4 (140ml) pint of milk.
3 eggs.
4oz (110g) cheddar cheese.
Savory shortcrust pastry.
Tomatoes. (or red pepper)

First off put the oven on to preheat up to 180C. Then roll out your pastry and fit to your dish. The dish this recipe fits in (perfectly) is 12" (30cm) in diameter and about 1" deep (2.5cm). To save time I usually just buy ready made pastry.

Chop your onion as fine as you can be bothered. Cut the bacon into small pieces (I use scissors for this). Fry the bacon in olive oil or butter, then add the onion and fry until golden. Distribute the onion and bacon mix evenly on the pastry. Grate about 3/4 of the cheese and sprinkle it evenly over the onions and bacon.

Chuck the eggs, cream and milk into a bowl and mix. Add pepper and a pinch of salt. Then pour this over the cheese, bacon and onion. Grate the last of the cheese on top and decorate with sliced tomato or pepper (or anything else you think would be nice).

That is it done. Just pop into your preheated oven and cook for about 35 mins. When you take it out of the oven leave it to rest for 5 mins before serving. Of course quiche is also great cold and is a great dish that you can make in advance of summer dinner parties.

Good dish to try some alternative ingredients as well. I've started making it with goats cheese and pancetta rather than cheddar and bacon. Yum.