So, I thought I would make a quiche for tea. I hadn’t made one for a few years, and I had some bits in the fridge that needed using up. And thus the lock-down quiche was born! I do have one confession, I used a pre-cooked savoury pastry case, life is too short to make pastry, hats off to you if you can, but it isn’t my forte, the last time I attempted pastry it crumbled when I rolled it out, so I added sugar and turned it into crumble mix!! (waste not, want not!).
Here is the recipe that had the response “that is the best quiche I have ever had!” and “I forgot you had actually made it!”, although not sure if the last one was a compliment or not, but I am taking it as one anyway!!
- Savoury Pastry Case – you can make your own if you like!
- Caramelised Onions
- 2 Rashers of Smoky Back Bacon
- Plum Tomatoes (or Cherry Tomatoes)
- 2 x Eggs
- 250ml Milk
- Grated Cheese
As my blog followers will know, if I can use caramelised onions in a recipe I will! (This won’t be the last time you see them in one of my recipes!!).
- Caramelise some red onions, put them in the pastry case, but hold back the caramelised juices.
- Cut the bacon rashers across the width, so they are about 1cm. Fry these off in the caramelises juices. Put them in the pastry case, spread out evenly.
- Cut the tomatoes in half, and place them in the pastry case, spreading them out evenly.
- In a jug beat the eggs, milk, rosemary and thyme, and season with black pepper.
- Pour the egg mix into the pastry case, and sprinkle with the grated cheese (optional).
- Cook in the oven at 160oC (fan oven) for 40-45mins. Make sure the egg is cooked properly by placing a skewer into the middle of the quiche.
You can eat the quiche hot, which I highly recommend, even if it is with a salad. Or you can have it cold.