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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!
- 175 g plain flour
- 75 g unsalted butter chilled
- Cold water
- 300 g bacon lardons
- 200 g brie
- 250 ml double cream
- 3 medium eggs
- Salt and Pepper
- 300 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
- Chill again in the fridge whilst the oven heats up
- Preheat the oven to 190C(180C fan)
- 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
- 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!) and then top with whole cherry tomatoes – don’t cut them!
- Finish it off by sprinkling on the grated cheddar and 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
Find my other recipes on my Recipes Page!
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