Tag Archives: quiche

Quiche Lorraine

I cheat and use store-bought shortcrust pastry with my quiches. If you have the time to wait for the dough to rest, and don’t mind clearing up the mess (which I always seem to make tons of whenever making pastry) go right ahead.

Quiche Lorraine reminds me of growing up in the suburbs in Sydney and having a slice of quiche with a salad on the side. You can’t really not like it – salty bacon and sweet sauteed onions enveloped in a warm eggy pillow – with pastry. It’s pretty easy, too – just make sure you blind bake your base properly, or it will end up soggy instead of crispy and short, giving you good contrasting textures with each bite.


  1. 1 -2 sheets ready made shortcrust pastry
  2. 1 large onion, diced
  3. 6 rashers (or more if you want) bacon, diced
  4. 200ml heavy cream
  5. 3 eggs
  6. 1 cup grated gruyere or cheddar cheese
  7. salt and pepper to taste


  1. Preheat oven to 200C/390F
  2. Line the base and sides of a loose-bottomed tart tin with the pastry
  3. Prick the base, line with baking paper and add pie weights/rice/beans before blind baking in the oven for 15 minutes
  4. Remove the baking paper and pie weights and put back in the oven for an additional 5-10 minutes until cooked through and lightly browned
  5. While the base is baking, make your filling
  6. Sautee the bacon on medium-high heat until brown and crispy and remove from frying pan to cool
  7. Reduce the heat to low and cook onions until soft and translucent
  8. Mix cream, eggs, cheese together in a jug.
  9. Season with salt and pepper – remember not to oversalt as the bacon and cheese will provide additional seasoning
  10. Once the base is ready, sprinkle your bacon and onion on the base, and pour in the eggy/cheese mix over
  11. Reduce the oven temperature to 160C/320F and bake quiche for 30 minutes or the middle is just wobbly (it will continue to cook a little more once out of the oven)
  12. Remove from oven, let sit for 5 minutes before removing quiche from the tin
  13. Enjoy hot or cold as leftovers the next day ūüėČ



Quiche Florentine

A night in by myself made me fancy quiche florentine – it reminds me of quiche I used to serve in a cafe back in Sydney – how good the bacon smelled, and how the perfectly just-set eggy goodness wobbled when I served it.


  1. Pastry for one 9 inch crust pie
  2. 10 slices bacon, fried crisp and crumbled (or you can use thinly sliced ham)
  3. 1 c. shredded cheese (I use half cheddar, half gruyere)
  4. 1 pkg. frozen chopped spinach, squeezed dry
  5. 3 eggs
  6. 1 c. light cream
  7. 1/8 tsp. cayenne pepper
  8. salt and pepper to taste


  1. Blind bake pastry shell for 20 minutes at 180C and let dry for 5 minutes in the oven. Reduce heat to 150C
  2. Sprinkle bacon, spinach and cheese in the pastry-lined tray
  3. Beat eggs slightly with the cream. Pour cream mixture into pie pan
  4. Bake 30-35 minutes or until knife inserted in middle comes out clean
  5. Let stand 10 minutes before serving.

Crustless quiche

I have been hankering for a quiche for a while now.  I had a long day at work and thinking that I had the ingredients at home to make one, avoided the mad after work crush in the supermarket and headed straight home.  To my dismay I found that I had no pastry in the freezer.  Quelle horror !

So I thought I’d make a crustless quiche and see how that turned out.

It’s basically a fritatta except with a lot more cream. ¬†And you know what, although it’s not a quiche, it’s just as delicious and faster to make because you don’t have to take the time to blind bake the base.

So here’s the recipe. ¬†I used what I had in the fridge but you can pretty much add any mix you like in the quiche. Classic combinations are ham and onion, bacon and spinach.


  1. 3 eggs
  2. 1 cup cream
  3. 1 cup grated cheese
  4. 1 small onion, sliced
  5. 100g sliced ham
  6. small head of broccoli cut into small florets
  7. 100g asparagus Рsliced
  8. salt and pepper to taste


  1. Preheat oven to 180C
  2. Sweat the onions over low heat till soft
  3. Add ham and the base slices of the asparagus and fry for a few minutes till soft
  4. Add the¬†asparagus¬†tips and the broccoli to just coat with oil and remove from heat. ¬†You don’t want to overcook these or they will go soggy and flavourless as they continue to cook in the egg/cream mix
  5. Sprinkle over base of a pie
  6. Whisk eggs and cream together and season.  Add the grated cheese and pour mixture over the ham/vegetable mix
  7. Pop into the oven for 30-40 mins Рthe middle should juuust wobble.  It will continue to cook once out of the oven
  8. Take out and let cook for ten minutes before you serve