Bacon and onion quiche

Bacon and onion quiche

By
From
My Grandma's Kitchen
Serves
4-6

‘Let’s be French this evening!’ Grandma sometimes will say. I say, ‘Ooh la la!’ and put on my beret. Grandma makes a French quiche for Harry and me. Would I like seconds? Yes, of course … I mean ‘oui!’

Ingredients

Quantity Ingredient
1 sheet frozen shortcrust pastry, just thawed
1 teaspoon olive oil
1 brown onion, finely chopped
3 rashers free-range bacon, rind removed and diced
3/4 cup grated gruyere or cheddar cheese
3 eggs
1 teaspoon plain flour
pinch ground nutmeg
300ml cream
1/2 cup milk

Method

  1. Preheat the oven to 200ºC. Roll out the pastry sheet to fit a 23 cm fluted flan tin (with removable base). Press the pastry gently into the tin, being careful not to stretch it. Trim the edge with a knife so it is level with the top of the tin. Prick the base lightly with a fork. Line the pastry with baking paper and half-fill with dried beans or rice. Bake for 10 minutes, then remove baking paper and beans/rice. Return to the oven for another 5–10 minutes, or until golden brown. Set aside to cool.
  2. Reduce the oven to 180ºC. Heat the oil in a small frying pan and cook the onion and bacon over medium heat for 3-4 minutes, or until the onion soft. Spoon into the pastry case.
  3. Whisk together the cheese, eggs, flour, nutmeg, cream and milk until just combined (overbeating causes bubbles on top). Pour into the pastry case. Bake for about 35 minutes, or until set. Serve warm.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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