I love quiche – any type of quiche – but my favourite is quiche with bacon, eggs & milk. I like the texture – the soft, tender & flavoursome filling encased in a buttery, crumbly crust – so so yummy!
INGREDIENTS (a 23cm quiche for 2)
185 gm flour
100 gm butter (cut into small pieces)
1/2 tsp salt
3 tbsp cold water
2 slices of bacon (chopped)
1 tsp fried onion
1 tsp fried garlic
300 ml milk
1/2 tsp salt
Lots of black pepper
1 slice of bacon (cut into slivers and fried till golden)
1. PREPARE THE CRUST:
Cut the butter and rub into the flour, until it resembles bread crumbs.
Knead into a dough and chill in the fridge for 10-15 minutes.
Roll out the dough to fit the base and sides of a 23 cm dish.
Trim the edges.
Place a pieces of greaseproof paper inside and weigh it down with rice.
Bake in a preheated oven (200°C) for 20 minutes.
After 20 minutes, remove from the oven and discard the paper and rice.
Set aside for the filling.
2. PREPARE THE FILLING:
Fry the bacon together with fried onion and fried garlic until golden.
Set aside to cool.
Beat the eggs and add the milk. Stir until evenly mixed.
3. ASSEMBLE & BAKE:
Spread fried bacon evenly into the base of the crust.
Carefully pour the egg and milk mixture into the dish with the crust.
Bake in a preheated oven (180°C) for 35-40 minutes until golden.
Cut into 6 slices and serve topped with slivers of fried bacon..