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
ENJOYYY!!
Notes
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
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.