Call it Egg and Bacon Quiche, or Quiche Lorraine, or just a quiche… I have never made quiches before, so I thought it would be a nice change to have something different. In most Aussie households, the quiche is a very common dish. Some people can make quiches with their eyes closed!! But you know what I don’t like about traditional quiches? There’s always barely enough of that soft, eggy filling to keep me happy!
So tonight I got a little bit generous and made a “tall” quiche so I will have an abundance of filling. The downside to that, is because of its height.. it takes a bit longer to cook. And to balance it nicely between not burning the sides of the pastry and not undercooking the middle of the filling, was a bit tricky. In the end, I sort of compromised. The crust was a bit burnt and filling was a bit undercooked… but firm enough for us to enjoy the taste and texture of the quiche. Of course, I was very happy with the “eggy-ness”.
To come up with this recipe, I read various resources e.g. “Symply Too Good To Be True” cookbooks and various recipes on the internet.
In the end, this version of the recipe is what I decided to do and it doesn’t quite match all the recipes out there. Again, because of the “tallness” factor I had to add more eggs and milk. Also, the choice of middle bacon is partially influenced by my desire to have a slight “chewy fat” texture coming from the bacon. It’s so tasty! Not the healthiest… but this is not a health blog, hehe.
Overall, even though the filling is slightly undercooked and the pastry was too thick, hubby and I thoroughly enjoyed our dinner and I was very happy with the flavor and texture of my quiche.
Ingredients for Pastry:
1 1/4 cups plain flour
1/2 cups self raising flour
1/3 cup full cream milk (for a low fat option, use skim milk)
1 egg white
2 tbsp margarine, melted
Ingredients for Filling:
110g middle bacon, sliced
4 whole eggs, plus 2 egg whites
1 1/2 cup milk
3 tbsp grated parmesan cheese
1/4 cup fresh parsley finely chopped
1 small onion roughly chopped
1 tsp minced garlic
1/2 cup grated tasty cheese
- Preheat oven 180C fan forced.
- To make pastry: In a large mixing bowl sift both flours. Combine milk and egg white, beat with a fork. Add melted margarine, then add milk mixture to flour and fold together. Leave to one side.
- To make filling: Coat a small non-stick frypan with cooking spray, fry bacon until browned. Leave to one side. In a medium sized mixing bowl beat eggs and whites for 1 minute using an electric beater. Add milk and beat until blended. Add parmesan cheese, parsley, garlic, onion, grated cheese and cooked bacon.
- To prepare quiche: On a well-floured surface roll out pastry until fairly thin. Coat a baking tray with cooking spray and press on pastry. Pour egg mixture to reach nearly the top of pastry. Bake for approx. 30-40 minutes or until egg mixture is firm in centre. Serve hot or cold.