Quiche is not a dirty word. It is a fantastic way to feed a lot of people for not a lot of money, especially if you make your own pastry. Yes you can buy the pre packaged kind, but it is so easy to make your own. Just give it a go! It tastes much better and is a lot cheaper.

I often make the pastry in the morning and leave it for a couple of hours as cold pastry becomes crisp pastry. Remember when making pastry, quick hands are good hands. If you need a bit of confidence, have a look at my YOU TUBE CLIP for SHORT CRUST PASTRY!

Quiche tastes great hot or cold, so you can make this Quiche and eat it hot or make it the day before and have it in the fridge ready for when you need it. Have it for dinner and left overs for lunch over the next few days.

I bought this fantastic Quiche dish at “The Essential Ingredient” in Sydney… it is about 25cm round and has higher sides than most dishes I have found, approximately 8cm. This recipe is made for this dish.

My favourite Quiche dish, 25cm round and about 8cm high!

I have chosen to make a classic Quiche with bacon and cheese, but I often use cooked drained spinach and mushrooms or sundried tomatoes and feta. Honestly anything you want to put in it will work. Just make sure that your ingredients don’t contain too much liquid or the base will become soggy. Click on the YOU TUBE CLIP for QUICK EASY QUICHE! to have a glance at me making it from scratch.

Ingredients – Quiche

1 Quantity of Short Crust Pastry

2 Red Onions or 6 Green Shallots

5 Rashers of Bacon

1 Tablespoon of Olive Oil (20g)

1 Cup of Parmesan Cheese (150g)

1 cup of Grated Tasty Cheese (150g)

6 eggs

450mls of Cream

1 Large Tomato

Salt and Pepper

Ingredients – Short Crust Pastry

1 cup of Plain Flour (180g)

1 cup of Self Raising Flour (180g)

140g of Butter (soft)

100mls of cold water (approximately)

Method – Short Crust Pastry

1. Place both flours, salt and soften butter into a mixing bowl. Rub butter through the flours with your fingers until it resembles a fine bread crumb.

2. Add half the water and mix with a knife, then gradually add the rest of the water until you get a soft dough.

3. Turn onto a lightly floured board and kneed into a soft ball. Wrap ball in cling wrap and place into the fridge for a minimum of an hour… 2, if you have the time.

4. Roll out pastry ready for use. To get a nice round pastry that is rolled evenly, start from the centre of the dough and roll toward you. Then turn the dough slightly and roll from the centre toward you again, gradually turning the dough in a circle. This will make a nice even round shape.

Method – Quiche

1. Preheat oven to 180 degrees Celsius and grease a Quiche dish liberally with butter.

2. Roll out cold pastry as per instructions. and place into Quiche dish. Place dish back into the refrigerator while you get the filling ready.

3. In a frying pan add oil, chopped onion and bacon and sauté. Leave to cool

4. In another bowl combine eggs, cream a pinch each of salt and pepper and beat until well combined.

5. Place cooled onion and bacon mixture on top of the pastry in the bottom of the Quiche dish.

6 Combine cheeses and cover the bacon mixture with cheese and pour egg mixture over the top. With a spoon, gently move mixture around.

7. Slice tomato into 5 slices placing decoratively on top and place into preheated oven and cook for 45 – 50 minutes. When ready, the top should just wobble.

8. Leave in dish to cool slightly, remove and serve or cool completely in dish and serve cold.

Thermomix Method

Method – Short Crust Pastry

1. Add flours, salt and butter to the mixing bowl and mix 30 seconds/speed 3.

2. Add water and kneed for 50 seconds/closed lid/kneading function.

3. Turn out dough onto a lightly flour board and form into a dough ball. Wrap ball in cling wrap and place into the fridge for a minimum of an hour… 2, if you have the time.

4. Roll out pastry ready for use. To get a nice round pastry that is rolled evenly, start from the centre of the dough and roll toward you. Then turn the dough slightly and roll from the centre toward you again, gradually turning the dough in a circle. This will make a nice even round shape.

Method – Quiche

1. Preheat oven to 180 degrees Celsius and grease a Quiche dish liberally with butter.

2. Roll out cold pastry as per instructions. and place into Quiche dish. Place dish back into the refrigerator while you get the filling ready.

3. Place parmesan cheese and slightly frozen cheddar cut into blocks into mixing bowl and grate 5 seconds/speed 9, set aside for later.

4. Place onions into mixing bowl and  chop 3 seconds/speed 7.

5. Add chopped bacon in mixing bowl and sauté 3 minutes/100 degrees/backwards/speed 1 (I prefer to chop my bacon as I like the bits rather than mince, but if you don’t care add the bacon at the same time as the onions and chop as well)

6. When cool, place bacon and onion mixture on the pastry in the Quiche dish.

7. Add eggs. cream, salt and pepper and cheeses to the mixing bowl and mix for 15 seconds/speed 3.

7. Slice Tomato into 5 slices placing decoratively on top and place into preheated oven and cook for 45 – 50 minutes. The top should just wobble.

8. Leave in dish to cool slightly, remove and serve or cool completely in dish and serve cold.

You could make muffin tin size ones as well. All you have to do is roll out the pastry and cut into the correct size for your tins. Divide the mixtures evenly between your muffins tins and cook. It may take a little less time to bake, but just check after 30 minutes. Then you have a mini Quiche to take to a picnic or over to a friend’s house for something yummy!

For dinner! Pop some garlic bread in the oven, make a nice green salad and you have a wonderfully easy meal thats feeds 8 to 10 people!

Enjoy Irresponsibly!

Liz x

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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