Quiche is one of the most delicious comfort foods that’s easy to make yet perfect for a family dinner or a weekend brunch with friends.
Ingredients (serves 3)
Shortcrust pastry
110g / 4oz plain white flour or, if you want to be a little healthier, go for spelt or sifted wholemeal flour.
55g / 2oz butter.
1 beaten egg mixed with a little water.
To make the pastry
Sift the flour into a large bowl. Cut the butter into cubes and rub into the flour with your fingertips until it looks like coarse breadcrumbs.
Using a fork slowly add the egg and water to bring the pastry together until you can form a ball with your hands. As you go you can judge if you need a little more water. Cover the pastry with cling film and leave in the fridge to rest for 15 minutes. This will make the pastry easier to roll.
Filling
110 – 175 g (4 to 6oz) rindless smoked streaky bacon chopped into 1cm lardons
1 tbsp olive oil
1 medium sized onion thinly sliced
6 mushrooms with stalks removed, thinly sliced
2 large organic eggs and 1 egg yolk
300 ml double cream – yes its allowed!
1 teaspoon freshly chopped parsley
1/2 teaspoon freshly chopped chives
75g (3 oz) grated cheddar or 50g of grated mature Gruyere
sea salt Himalayan pink rock salt and pepper
Method
Pre-heat the oven to 180C or 350F. Roll out the pastry in an 18 x 3cm greased quiche/flan dish. If using an Aga you don’t need to bake blind.
For a conventional oven line the empty pastry case with greaseproof paper and fill it to the top with dried beans. Rest for 15 minutes then bake blind for 20 to 25 minutes. Remove the beans and paper, brush a little beaten egg over the base to seal it and return to the oven for 1 to 2 minutes. If using an Aga lay a cold plate over the dish in the hot oven and remove halfway through cooking.
Filling
Heat the oil and crisp off the bacon, remove and set aside. Sweat the onions gently in the oil and bacon fat and once sautéed add the mushrooms. Cook for about a minute then allow to cool.
In the meantime, whisk the eggs and egg yolk, add the cream, herbs, cheese, cooled bacon, onions and mushrooms and season.
Pour the filling into the quiche dish and return to the oven for 30 to 40 minutes. Half the time if cooking in an Aga, or until the centre is just set and the top golden.
Serve with your favourite salad and enjoy!
