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A delicious creamy, savoury, and utterly scrumptious quiche that is perfect for lunch, dinner, or even a family snack!

I love baking, I love cake, I love chocolate etc… This is obvious – But I LOVE savoury baking! Crispy shortcrust pastry, oodles of cheese, BACON, and tomatoes = one of my favourite quick dishes – quiche! Seriously though, I love quiche. Funnily enough I used to actually hate it with a passion, as I hated the eggy bit and it always tasted funny and had a weird texture but these were all shop bought ones – freshly made ones are utterly scrumptious and I love them!

I’ve always loved the combination of bacon, brie, and tomato as to me they’re a marriage made in heaven. Combining these flavours into a quiche seems ideal, and it is. I used a 23cm loose bottom tart tin for my baking which you can read my review of below!

When I made this bad boy, I made it for people who didn’t really like herbs or such, but I usually add some basil or something so that there are pops of green in the quiche – but I will always bake to what the people who are eating it want! However, it did go down really well – having massive thumbs up from people eating it cold and hot! A definite treat on a gloomy day! (My brother did get a little jealous that he couldn’t have any – shows how good it is!)

I make my own shortcrust pastry, but if you don’t feel confident in this then you can always buy the readymade shortcrust pastry – you can just skip to 3) on the method and start by greasing and flouring the tin! Whatever you do it’s up to you – but I seriously recommend making quiche whenever you can, it’s so yummy and is such a versatile dish! Enjoy!

Bacon, Brie and Tomato Quiche!

A delicious creamy, savoury, and utterly scrumptious quiche that is perfect for lunch, dinner, or even a family snack!
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Category: Main Course
Type: Tart
Keyword: quiche
Prep Time: 25 minutes
Cook Time: 40 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people
Author: Jane's Patisserie


  • 175 g plain flour
  • 75 g unsalted butter chilled
  • Cold water
  • 275 g bacon lardons
  • 175 g brie
  • 250 ml double cream
  • 3 medium eggs
  • Salt and Pepper
  • 150 g cherry tomatoes
  • 75 g cheddar cheese


  • To make the pastry, rub together the plain flour, pinch of salt and unsalted butter until you have a soft breadcrumb texture
  • Add enough cold water to make the breadcrumb mixture join together to make a firm dough and then rest this in the fridge wrapped in cling film for 30 minutes – I find it easier to form it into a relatively flat circle to be able to roll it out easier later!
  • Grease and flour a tart case – I used a 23cm loose bottom tart tin. Roll out the pastry on a lightly floured surface to the thickness of 1-2 £1 coins and line the tart case
  • Preheat the oven to 190C(180C fan) and chill the case in the fridge whilst the oven preheats.
  • Remove the tart case from the fridge and line it with baking parchment and fill with baking beans or uncooked rice
  • Place on a baking tray and bake for 15 minutes, remove the baking parchment and beans, and bake for a further 5 minutes until the pastry is cooked through
  • Once cooked, leave to cool but leave the oven on!
  • In a frying pan, cook your bacon lardons until they’cooked through (maybe a pinch a few to nibble on) and spread them across the base of the quiche
  • Slice the Brie to about £1 coin thickness and layer across the quiche on top of the bacon
  • Slice your cherry tomatoes in half and place them on top of the brie and bacon.
  • Whisk together the double cream and eggs with a pinch of salt & pepper until combined well
  • Pour over the top of the quiche (be careful that it doesn’t spill of the edges)!
  • Finish it off by sprinkling on the grated cheddar and any leftover bacon lardons, then bake in the oven for 20-25 minutes until its starting to brown around the edges and its only wobbling a tiny amount in the middle!
  • Once baked, leave to cool slightly before removing from the tin


  • I love the combination of brie, bacon, and tomato – its delicious. However, you can use all cheddar instead of the brie if you’re not a fan – it just might be richer!
  • I serve my quiche with a slight salad when its for lunch, and if its for dinner I have such things as new potatoes.
  • To reheat the quiche if you have let it cool completely to fridge temperature, heat again in the oven for about 15 minutes! The quiche should be stored in the fridge if not being eaten straight away, but is best eaten on the day of baking
  • I used this 23cm loose bottom tart tin
  • This recipe has been updated. The original recipe was: 175g plain flour, 75g unsalted butter, cold water, 300g bacon lardons, 200g brie, 250ml double cream, 3 medium eggs, salt and pepper, 300g cherry tomatoes, 75g cheddar cheese.


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  1. Louise on April 5, 2024 at 5:12 pm

    Hi, I followed the recipe * added a lot more cheese to the top mind however the quiche has not set. I went to cut it after cooling and the cream mixture started to come thru the cheese on top. Cooked for 25 mins

    Can I put it back in the oven?

    • Jane's Patisserie on April 11, 2024 at 12:33 pm

      Hey! Once it’s cooled, you cannot put it back in the oven. As you put a lot more cheese on top the middle may have needed more baking time as it will have had more ingredients to bake. x

  2. Ann on July 3, 2022 at 2:52 pm

    Hi Jane
    I love your recipes & always get good feedback from everybody.
    I can’t eat tomatoes & wonder if I can put sliced onion in this recipe instead?

    • Jane's Patisserie on July 6, 2022 at 9:46 am

      Yes absolutely, sounds yummy! Enjoy! x

  3. Amanda on March 6, 2022 at 8:35 pm

    Do you leave the skin ( not sure what it’s called ) on when you slice it and put in quiche… Thank you

    • Jane's Patisserie on March 7, 2022 at 8:47 am

      Yes this should be fine! Hope this helps! x

  4. Jodie on February 26, 2021 at 10:27 am

    Hi this looks delicious but very fattening, could I substitute any of the cream for milk or would it not set?

  5. Judles on August 13, 2020 at 10:26 pm

    Hi Jane, thanks for your help earlier. I let it cool and got the beans out but I’m not quite sure how I should have lined it, did you have a video for this quiche or another blind bake recipe so I can do that next time please?
    It was delicious by the way, thank you x😊

    • Jane's Patisserie on August 14, 2020 at 9:23 am

      All you need to do is cut a circle of parchment paper, bigger than the tart – and then the beans will weigh it down and press into the sides! x

  6. Judles on August 13, 2020 at 5:20 pm

    Any tips for getting these hot beans out? Unfortunately I haven’t thought the lining through and so lined the bottom and sides as separate pieces not a full piece if you see what I mean and need to pop it back in for the last 5 mins. Thanks! x

    • Jane's Patisserie on August 13, 2020 at 8:25 pm

      Oooh.. you’d have to wait as usually you use the piece of parchment to get them out! Or, carefully use a spoon?

  7. Judles on August 12, 2020 at 4:28 pm

    Hi Jane, I’m just wondering if I could make this pastry ahead and put it in the fridge overnight, what do you think? Thanks! x

  8. Rachel Beckwith on June 16, 2020 at 11:24 pm

    Hi Jane,
    I’d like to make this but only have a stoneware fluted flan dish. Do you think it would cook in similar temp & time ? 😊

    • Jane's Patisserie on June 17, 2020 at 7:00 pm

      Hey! I haven’t baked a quiche in one of those myself, but I think it would be about the same! x

  9. Judles on June 14, 2020 at 10:02 pm

    Do you think this would be ok made ahead and frozen?

  10. Daniel M. Pliska on October 10, 2015 at 1:39 pm

    Looks very tasty! Love the double cream in the US we don’t have it (:

    • Jane's Patisserie on October 10, 2015 at 10:22 pm

      You can use heavy cream instead! 🙂 and thanks!

  11. Anna on October 8, 2015 at 7:44 pm

    Looks beautiful and delicious! I love quiche, and this one looks perfect!

  12. Rina on October 7, 2015 at 6:03 pm

    Looks great! I used to hate quiche as well, then once day I just suddenly craved it…strange!

    • Jane's Patisserie on October 7, 2015 at 9:16 pm

      Its strange how it works with food isn’t it!! But thank you!

  13. hailhop22 on October 7, 2015 at 4:49 pm

    I’ve never thought about brie in a quiche, yum! Looks amazing!

    • Jane's Patisserie on October 7, 2015 at 9:16 pm

      Its something I discovered last year, and I’ve never looked back – its so creamy and delicious in the quiche! Thank you!

  14. Elizabeth on October 7, 2015 at 2:41 pm

    Hi there! We have nominated you for the Versatile Blogger Award! Details are on our most recent post. We adore quiche as well, so quick and easy! Keep up the great work!

  15. abbiosbiston on October 7, 2015 at 1:16 pm

    Quiche always makes me think of my granny. She made the most amazing quiches.

  16. homemadewithmess on October 7, 2015 at 11:07 am

    That looks delicious!

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