So things have been quite hectic lately. Travelling, personal dilemmas, creative work, personal goals and oh, did I mention that I’m publishing again? I am!
This September my first publication Scattered turned 6 years old and it really struck me that it’s high time to do something again. Although I’ve been publishing in anthologies all this while, I am beginning to miss the feel of my own work in paper in my hands. I am working on my second publication now and in due time I will reveal what it is.
All that aside, let’s talk about this quiche!
I love quiches. There’s just something about quiches that I just can’t get over and I don’t like trying quiches outside of homemade because my heart literally breaks over quiches that are not properly prepared. So to avoid this dilemma I usually bake my own quiches at home. And this is my favorite recipe so far, tried and tested with many audiences.
Bacon and egg quiche
- Bacon - 300ml, diced small
- Eggs - 3
- Fresh cream - 400ml
- Cheddar or Gruyere - 50g, grated
- Spring onion - 50g, chopped
- For the pastry
- Flour - 175g
- Butter - 100g, cold, cubed
- Egg yolk - 1
To make the crust
- Pulse together the crust ingredients in a food processor until it all comes together.
- Turn out the dough onto a lightly floured surface and form into a ball. Refrigerate covered for about an hour.
- Roll out thinly and line a 23 x 2.5cm pie dish with the dough. Trim off edges with a little extra at the edges. This is so if the pastry shrinks (and it will) while baking.
- Line the pastry with foil and fill the tray with dry beans or baking beads. This is so that the pie crust will remain flat while baking. Bake at 200c in a preheated oven until golden (4-5 mins).
To make the filling
- In a frying pan, fry the bacon and drain off any excess oil. Continue frying till the bacon is just starting to color. Don’t let them crisp. Add in the spring onions and lightly sauté. Set aside.
- Sprinkle the bacon and spring onion mix at the bottom of the pie tin. Then sprinkle half the cheese at the bottom.
- Beat together the eggs and the fresh cream while seasoning it with salt and pepper. Use salt carefully because the bacon might already contain enough salt.
- Pour the egg mixture into the tart tin and sprinkle the rest of the cheese on top. Bake at 170c for about 25 mins until golden and softly set.
- Let the quiche sit for about 5 mins before serving.
The pastry is oh-so-buttery and simply melts in the mouth. The saltiness of the bacon pierces through the richness of the egg and the satiny sumptuousness of the cream and sits flavorfully on your tongue like the sultry touch of a gentle lover on a hot summer day. The gruyere with its touch of smoke whispers sharp secrets mingled with the flavorsome notes of the spring onion and you bite into the cushiony softness of the egg centre with your teeth embracing the crumbling pastry with the feathery swiftness of a swan. I love elegance in simplicity and this is one dish that I adore for its disarming innocence and the punch of raunchy flavor it hides beneath a classily elegant surface.
If you are in a hurry but still in need of a home cooked meal, this is your go-to. Also, dig into a warm slice of this on a rainy day or when you are having a not so great day and I promise you, you will feel a whole lot better.
Don’t overwork the pastry dough. quickly pulse it together and refrigerate. This is especially true if you are living in a warm climate like I am. Work with the dough quickly without letting it get warm.