Take it back to basics with a simple family-sized quiche.
Preheat the oven to 200°C.
Line a 23cm loose based flan tin with the pastry, trimming any excess pastry. Place the tin in the refrigerator to chill for 15 minutes.
Once chilled, prick the bottom of the pastry case a few times with a fork. Line the pastry case with baking paper and fill with pastry weights or uncooked rice. Place the tin on an oven tray and transfer into the oven to bake for 20 minutes. Carefully remove the weights and baking paper, and then bake for a further 5 minutes. Remove the tin from the oven and allow the pastry to cool in the tin.
Meanwhile, melt the butter in a medium fry pan over a medium heat. Add the bacon and onion and stir for 5 minutes or until the onion softens. Transfer the mixture into a bowl and cool for 5 minutes.
In a medium bowl, whisk together the cream and eggs. Once combined, add the cheese, and then the onion and bacon mixture. Add the nutmeg and season with salt and pepper. Transfer into the oven and reduce the heat to 180°C. Bake for 40 minutes or until set.
Stand the quiche for 5 minutes before removing from the tin.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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