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.