My mother and father-in-law make the most amazing quiches. I’ve watched them make them many times and they always look so effortless. My first attempt over a year ago was a complete disaster. Then my mother-in-law gave me a simple recipe and I’ve had success with ever since.
Quiches are great because you throw-in whatever you have on-hand in your kitchen. This morning I had a bit of leftover bacon, onion and cheese. It was so yummy we ate it for brunch and for dinner.
Serves: 8 slices
Cooking time: 25 minutes for crust, 35 minutes for quiche
(For UK measurements see Tips, Conversions and Substitutes page)
See the recipe for Shortcrust or Pie Crust
3 rashers of lean back bacon, roughly chopped (You can also use streaky bacon which is the normal bacon in the US)
3 large eggs (I only had smaller eggs on had so used 4)
1 large yellow onion, roughly chopped
1 cup or 100g shredded cheddar cheese
½ cup or 120 ml milk
½ cup or 120 ml cream (if you do not have cream just use more milk)
Salt and pepper to taste
1. Make a pie crust either by following directions on shop bought pie crust or be following this recipe for Shortcrust or Pie Crust.
3. Add the chopped bacon to the onion and cook until the bacon is cooked through.
4. Pour the onions and bacon into the bottom of the crust.
5. Break the eggs into a medium bowl and whisk until combined. Add the milk and cream to the eggs and mix until combined. Add a pinch of salt and pepper to the wet mixture.
6. Pour the mixture over the onions and bacon.
7. Lastly sprinkle the shredded cheese over the mixture.
8. Place the quiche in the center of the oven and cook until a toothpick inserted into the middle comes out clean. This takes about 30-35 minutes. Serve hot or cold.