A well made Quiche is great for busy lunches. I often make a Quiche on a Sunday and then use it for office lunch during the week. You can be really creative with fillings, there really are no rules. This tomato, blue cheese and bacon Quiche is one of my personal favourites.
for the pastry;
250g plain flour
125g cold butter, diced into small cubes
1 egg yolk
Pinch of salt
2-4 Tbsp cold water
for the filling;
5 large free range eggs
100g double cream
100g cream cheese
200ml whole milk
3 rashers smoked streaky bacon
10 cherry tomatoes, sliced
150g crumbled blue cheese
1 Tbsp finely chopped fresh parsley
Salt and black pepper
Begin by making the pastry. Using a large mixing bowl add the flour, butter and salt. Work the ingredients together between your fingers to resemble fine breadcrumbs then add the egg yolk and 2 Tbsp cold water. Knead the pastry into a firm dough adding another tbsp or two of water if necessary to combine all the ingredients. Turn the dough out onto a clean, floured work surface, knead the dough briefly then wrap in cling film and refrigerate for 20 minutes.
Once chilled lightly flour a work surface and a rolling pin. Roll the pastry out giving it a quarter turn after each stroke to keep the shape. Roll the pastry to around the thickness of a £1 coin. Your rolled pastry needs to be wider than the diameter of your tin. Grab a quiche or flan tin, round or rectangular is fine, and place it on a baking tray. Fold one end of the pastry over your rolling pin and use this to lift the pastry from the work surface onto your tin. Lay the pastry across the tin and use your fingers to push it into the creases and ensure a flat, even coverage, don’t trim the edges.
Heat your oven to 180°C. Fill the pastry case with a round of baking paper and add baking beans or rice to weigh it down. Bake the pastry for 15 mins (this is called blind baking), then carefully remove the paper and beans and cook the pastry for 5 mins more. Remove the case from the oven and using your rolling pin roll over the top of the pastry case pressing down on the edges. This will remove the excess pastry and leave you with a crisp, Quiche ready pastry case.
To make the filling add the eggs, cream cheese, cream, milk and parsley to a large pouring jug or bowl and season well with salt and pepper, whisk to combine. Grill the bacon rashers until crisp and drain on kitchen towel. Tear the bacon into pieces and lay them in the pastry case. Place the case in the oven and carefully pour the egg mixture to the top being careful not to overfill. Bake the quiche for 15 minutes, then, open the oven and crumble the blue cheese all over and gently place the tomatoes evenly across the quiche. Bake for a further 10-15 minutes until the Quiche is just cooked, slightly golden and just set.
Allow the Quiche to cool completely, it’s best served cold with a crisp salad.