The Ultimate Bacon and Potato Quiche: A Hearty and Flavorful Classic
Discover the ultimate bacon and potato quiche recipe, a true classic comfort food that will captivate your taste buds from the very first bite. Featuring a rich, creamy, and irresistibly cheesy egg custard generously loaded with crispy bacon, tender potatoes, earthy mushrooms, and fresh spring onions, this quiche is more than just a meal – it’s an experience. Prepare to crave more than one slice!
Why This Bacon and Potato Quiche Will Become Your New Favorite
- Unrivaled Comfort & Richness: This quiche embodies the essence of comfort food. Its classic creamy egg custard, combined with savory bacon and cheese, offers a profoundly satisfying experience that warms you from the inside out. It’s the perfect dish for a cozy weekend brunch or a hearty family dinner.
- Explosion of Flavor & Texture: Every forkful delivers a delightful interplay of textures and tastes. Imagine the crispness of the buttery crust, the savory crunch of bacon, the tender softness of potatoes, the subtle earthiness of mushrooms, and the fresh zing of spring onions, all enveloped in a silky, cheesy egg mixture.
- Versatile for Any Meal: Whether you’re planning a lavish Sunday brunch, a quick weeknight dinner, a satisfying lunch, or even an elegant snack, this bacon and potato quiche fits every occasion. Its robust flavors make it suitable for any time of day, hot or cold.
- Effortless Entertaining & Meal Prep: This recipe is a dream for those who love to plan ahead. It’s incredibly easy to make in advance and is wonderfully freezer-friendly, allowing you to prepare it whenever you have time and enjoy a delicious, homemade meal whenever you desire. Perfect for busy schedules or unexpected guests.
A Recipe Rooted in Tradition: My Mum’s Beloved Potato Quiche
This particular bacon and potato quiche holds a special place in my heart, deeply rooted in childhood memories. It’s my mum’s classic potato quiche recipe, a dish that frequently graced our Sunday lunch table, making ordinary weekends feel extraordinary. The familiar aroma of the baking quiche would fill our home, promising a comforting meal made with love and tradition.
While I cherish the art of crafting a homemade quiche crust – creating a buttery, flaky shell that perfectly complements the rich filling – convenience sometimes calls. You can absolutely opt for a high-quality pre-made pie crust or store-bought shortcrust pastry sheets, depending on what’s available in your region. The true magic of this recipe, and what makes it truly unforgettable, lies overwhelmingly in its sensational filling. The choice of crust is entirely yours, but rest assured, the star of this show is undoubtedly the rich and flavorful ingredients nestled within.
The Heart of the Quiche: A Lighter Yet Rich Egg Custard Filling
What sets this homemade quiche recipe apart is its brilliant egg custard filling. Unlike many traditional quiche recipes that rely on heavy cream for richness, my mum’s version cleverly uses whole milk. This simple substitution results in a lighter custard that still manages to deliver an incredible depth of flavor and creamy texture, thanks to the generous inclusion of quality cheese and savory bacon. This approach ensures the quiche is hearty and satisfying without feeling overly heavy.
We then elevate this base by loading it with substantial chunks of perfectly soft, tender potatoes, vibrant spring onions, and finely sliced mushrooms. Each ingredient plays a crucial role, contributing its unique character to a symphony of tastes and textures that make this quiche a truly satisfying and wholesome meal. The combination creates a delightful balance that ensures every bite is a culinary pleasure.
Explore More Savory Delights for Breakfast, Brunch, or Lunch
If this hearty bacon and potato quiche has piqued your interest in delicious brunch or lunch options, you might also enjoy these delectable recipes designed to satisfy your savory cravings:
- Try this vibrant Puff Pastry Breakfast Tart for a quick and impressive meal, perfect for entertaining.
- Or indulge in the timeless flavors of this comforting Classic Cheese and Tomato Quiche, a vegetarian favorite.
Table of Contents: Your Guide to Perfect Quiche
- Stay Connected: Never Miss a Recipe!
- The Essential Ingredients You’ll Need
- Crafting Your Bacon and Potato Quiche: A Step-by-Step Guide
- Expert Tips and Tricks for Quiche Perfection
- Endless Variations: Customize Your Quiche
- Frequently Asked Questions (FAQs)
- Yield, Storage, and Make-Ahead Tips
- More Irresistible Recipes You’ll Love
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The Essential Ingredients You’ll Need for a Flawless Bacon and Potato Quiche
This bacon and potato quiche truly begins as a homage to the classic Quiche Lorraine, building upon a foundational trinity of eggs, cheese, and bacon. However, we take it several steps further by infusing it with a hearty, “loaded potato” flair, transforming it into what I genuinely believe is the most satisfying and flavorful quiche filling imaginable. Every ingredient is carefully chosen to contribute to a perfect balance of taste and texture, ensuring a rich, comforting, and deeply satisfying result.
For precise quantities and detailed instructions, please refer to the comprehensive recipe card below.
Crafting the Perfect Quiche Crust: Homemade vs. Store-Bought Options
The foundation of any great quiche is its crust, and here, you have wonderful options. While I personally find immense joy and superior results in making my quiche crust from scratch – creating a buttery, flaky shell that perfectly complements the rich filling – convenience sometimes calls. You can absolutely opt for a high-quality pre-made pie crust or store-bought shortcrust pastry sheets, depending on what’s available in your region.
The beauty of this particular bacon and potato quiche is that the filling is so robust and flavorful, it shines regardless of your crust choice. If you choose the homemade route, my detailed recipe below will guide you to a rewardingly crisp and buttery crust. Just remember to factor in the crucial chilling time, which is essential for developing flavor and preventing shrinkage during baking.
The Hearty & Savory Quiche Filling: A Balanced Blend of Flavors
The traditional quiche filling is a savory egg custard, typically made with eggs and a generous amount of cream. In this recipe, we’ve adopted a slightly lighter approach, utilizing whole milk instead of heavy cream. This thoughtful substitution yields a custard that is still wonderfully rich and deeply satisfying, without being overly indulgent. However, if you’re seeking that extra layer of decadence, feel free to swap the milk for thickened or heavy cream – the choice is yours to tailor to your preference.
The Star Add-Ins: Bacon, Potato, Cheese, Mushrooms & Spring Onions
To truly elevate this quiche, we incorporate a delightful medley of add-ins, inspired by my mum’s time-tested choices. Each ingredient contributes its unique texture and flavor to the overall harmony:
- Cheese: For a truly rich and nutty flavor profile, I highly recommend Gruyère cheese. Its excellent melting properties and robust taste elevate the entire quiche, providing a sophisticated depth. However, a good quality sharp cheddar will also perform beautifully, lending a familiar and comforting tang that many adore.
- Mushrooms: My nostalgic preference leans towards tinned champignon pieces, which offer a distinct, tender texture and earthy flavor I grew up with. They’re incredibly convenient! For those who prefer fresh, you can certainly sauté fresh button or cremini mushrooms until golden and tender before adding them. This will impart a deeper, more caramelized mushroom flavor and a firmer texture.
- Potatoes: Simple boiled potato cubes form the backbone of the “loaded potato” concept, providing a soft, comforting texture that beautifully contrasts with the other ingredients. If you desire an extra layer of flavor and a slightly firmer texture, consider pan-frying the potato cubes until lightly golden or even using leftover roasted potatoes for added caramelization and depth. Ensure they are cooked until tender enough to be easily pierced with a fork.
- Bacon: Crispy, diced bacon is non-negotiable for its salty, smoky notes and delightful texture. It’s the backbone of flavor in this quiche, providing that irresistible savory element.
- Spring Onions (Scallions/Green Onions): These provide a fresh, mild onion flavor and a vibrant touch, cutting through the richness of the other ingredients and adding a hint of freshness to every bite.
Crafting Your Bacon and Potato Quiche: A Step-by-Step Guide to Perfection
Making a delicious homemade quiche doesn’t have to be complicated. You can streamline the process by using a convenient store-bought pie crust or pre-rolled pastry sheets, which makes this recipe incredibly quick and easy. Alternatively, for those who appreciate the unparalleled taste and texture of a truly homemade crust, I wholeheartedly recommend making your own from scratch. While it involves a little more time due to the crucial chilling periods, the resulting buttery, crisp pastry is absolutely worth every moment of effort.
The good news is that homemade pastry is quite simple to prepare, and it offers the flexibility of being made 2-3 days in advance. This allows you to assemble and bake your stunning quiche whenever the craving strikes, making it perfect for both planned meals and impromptu gatherings.
For precise quantities and detailed instructions, please refer to the comprehensive recipe card below.
- Making the Dough for Your Quiche Crust: Begin by combining your plain flour and chilled, cubed salted butter in a food processor. Pulse briefly until the mixture resembles coarse breadcrumbs with some lumpy flour particles – this texture is key to a flaky crust. Next, add the cold large egg and continue to pulse. The mixture will start to come together. With the food processor running on low speed, gradually add the cold water, one tablespoon at a time, until the dough just begins to form a cohesive ball. Be careful not to overmix; stop as soon as it gathers. (Refer to the provided photos in the original post for visual guidance on these stages, showing the transformation from flour to clumping dough.)
- Rolling and Shaping the Dough: Once your dough is ready, lightly flour a clean work surface. Tip the dough out and gently gather it into a cohesive round disk, handling it as little as possible to keep it tender. Roll the dough evenly until it’s about 4mm (approximately ⅛-inch) thick and large enough to generously fit your 23cm (9-inch) quiche dish (measured at the internal base). Carefully transfer the rolled dough into the dish, gently pressing it into all the corners and up against the sides to ensure a snug fit (as shown in photo 6 and 7 in the original post). Allow any excess dough to hang over the edges for now. Critically, chill the shaped crust in the refrigerator for a minimum of 2 hours, or ideally, overnight. This chilling period is essential for preventing shrinkage during baking and achieving a wonderfully flaky texture.
- Preparing the Crust for Blind Baking: Before baking, remove your chilled quiche dish from the fridge and allow it to sit at room temperature for about 10-15 minutes. This small step helps prevent the ceramic or glass dish from cracking due to thermal shock when placed in a hot oven. Using a fork, generously prick the base of the tart shell all over. This creates small vents that allow steam to escape, preventing the crust from puffing up unevenly. Next, carefully trim off any excess dough hanging over the edges with a sharp knife for a neat finish. Line the prepared crust with a sheet of baking paper, making sure it covers the base and sides. Fill the paper-lined crust with pie weights, dried beans, or rice to weigh it down during blind baking. This prevents the sides from collapsing and the bottom from bubbling up.
- Blind Baking the Crust to Perfection: Preheat your oven to 180°C (160°C fan) / 350°F. Carefully place the tart shell, still lined with baking paper and filled with weights, into the preheated oven. Bake for 15 minutes. This initial bake helps to set the dough. After 15 minutes, carefully remove the baking paper and the pie weights. Return the now exposed crust to the oven and bake for an additional 8 minutes. This second stage is crucial for ensuring the bottom of the crust is fully cooked and lightly golden, preventing a soggy bottom once the moist filling is added (see photo 10 in the original post for the visual result).
- Preparing the Savory Add-Ins: While the crust is chilling or blind baking, prepare your delicious filling components. First, place the cubed potatoes into a small saucepan and cover them with water. Bring to a boil and boil for exactly 5 minutes until they are slightly tender but still hold their shape. Drain them thoroughly and set them aside in a mixing bowl to cool. In a separate frypan (or you can use the same saucepan once the potatoes are removed and wiped clean), cook the diced bacon over medium heat, stirring every so often, until it’s beautifully crispy and golden. For an extra layer of savory flavor, deglaze the pan with a dash of water, scraping up any delicious browned bits (fond) from the bottom and stirring them into the bacon. Once cooked, transfer the bacon to the bowl with the potatoes to cool to at least room temperature. This cooling step prevents the heat from cooking the eggs prematurely when assembling the quiche.
- Assembling Your Bacon and Potato Quiche: Once your par-baked pastry shell is ready and the add-ins have cooled, it’s time to assemble your masterpiece. Evenly scatter the cooked potatoes, crispy bacon, drained mushrooms (if using), and finely sliced spring onions over the bottom of the crust (as depicted in photo 11). Ensure an even distribution of all ingredients across the entire base for balanced flavor in every slice. Next, sprinkle the finely grated cheese generously over the top of the other ingredients (photo 12). In a separate mixing bowl, whisk together the large eggs, whole milk, salt, and freshly cracked black pepper until the mixture is completely homogenous and no streaks of egg white remain. Slowly and carefully pour this egg mixture over the add-ins in the pastry shell. Use a fork to gently poke around, ensuring that the egg custard permeates all the gaps between the solid ingredients and that everything is submerged beneath the liquid (photo 13).
- Baking to Golden Perfection: Finally, carefully transfer the assembled quiche into your preheated oven. Bake for approximately 30-35 minutes, or until the top is beautifully golden brown and the center is set. To check for doneness, gently jiggle the quiche; the edges should be firm, and the very center should have a slight, custard-like wobble but not be liquid. A knife or skewer inserted into the center should come out mostly clean, without wet egg mixture adhering to it. Halfway through baking, consider turning the quiche 180 degrees to ensure even cooking and browning. Allow the quiche to cool on a wire rack for at least 15-20 minutes before slicing and serving. This crucial cooling time allows the custard to fully set, ensuring clean, beautiful slices and the best texture.
Important Note for Store-Bought Pastry Users: If you’re opting for the convenience of store-bought pastry, you can entirely skip the initial steps of making, rolling, and chilling the dough. Simply line your quiche dish with the pre-made pastry, prick the base thoroughly with a fork, and then proceed directly from the blind-baking stage (starting at step 3 in our guide above).
Expert Tips and Tricks for Quiche Perfection
- The Golden Rule of Chilling: When preparing homemade pastry, never skip the chilling steps. This crucial process allows the gluten in the dough to relax, preventing the crust from shrinking excessively during baking. It also helps solidify the butter, which is key to creating those desirable flaky layers, ultimately resulting in a crisp, tender crust that holds its shape.
- Preventing a Soggy Bottom: To ensure your quiche crust remains perfectly crisp and never soggy, blind baking is non-negotiable. Make sure to prick the base generously with a fork to create steam vents and use pie weights (or rice/dried beans) to keep the crust flat during the initial bake. The second, unwrapped blind bake helps to dry out and lightly brown the bottom, creating a barrier against moisture.
- Achieving Silky Custard: For the smoothest, most luxurious egg custard, whisk your eggs and milk thoroughly until completely combined and slightly frothy. For an extra silky-smooth finish, you can even strain the mixture through a fine-mesh sieve before pouring it into the crust. Avoid overbaking the custard, as this can lead to a rubbery texture; a slight wobble in the center is perfectly normal before cooling, as it will continue to set.
- Cooling is Key for Perfect Slices: Resist the urge to slice into your quiche immediately after it comes out of the oven. Allowing it to cool for at least 15-20 minutes, or even longer, gives the custard time to fully set and firm up. This ensures clean, beautiful slices that hold their shape and provides the best overall texture.
- Even Ingredient Distribution: Scatter your bacon, potatoes, mushrooms, and spring onions evenly across the bottom of the crust. This thoughtful step ensures that every single slice of quiche contains a balanced medley of all the delicious fillings, preventing any single bite from being just crust or just one ingredient.
- Temperature Matters for Fillings: Ensure all your solid filling ingredients (especially the cooked bacon and potatoes) are cooled to at least room temperature before adding them to the egg mixture. Hot ingredients can prematurely cook the eggs, leading to a less smooth custard or even a “scrambled” texture in parts of the quiche.
Endless Variations: Customize Your Bacon and Potato Quiche
One of the most delightful aspects of preparing a homemade quiche, beyond its superior flavor and cost-effectiveness compared to supermarket alternatives, is the boundless opportunity for customization. This bacon and potato quiche recipe serves as a fantastic base, inviting you to experiment with an array of ingredients to suit your personal tastes and whatever you have on hand. Don’t hesitate to make it truly your own!
- Proteins & Meats: While bacon offers an incredible smoky flavor, feel free to swap it out or add other cooked proteins. Consider diced rotisserie chicken for an easy protein boost, savory ham for a more traditional touch, or browned sausage for extra richness. For a sophisticated twist, cooked seafood like flaky salmon, sweet crab meat, succulent prawns (shrimp), or decadent lobster can transform this into a gourmet delight.
- Cheeses: Gruyère and cheddar are excellent choices, but the world of cheese is your oyster! Elevate your quiche with crumbly feta for a salty tang, creamy goat’s cheese for a rich and earthy note, or luxurious Brie for an ultra-creamy texture. A medley of cheeses like mozzarella and parmesan can also create a complex flavor profile and excellent melt.
- Vegetable Power-Ups: Quiche is an excellent vehicle for incorporating more vegetables, especially leftover roast veggies, making it a brilliant way to reduce food waste. Imagine adding tender steamed broccoli florets, wilted spinach (squeezed thoroughly dry to remove excess moisture), sautéed leeks for a delicate onion flavor, roasted sweet potato or pumpkin for sweetness, or thinly sliced zucchini and fresh tomatoes for a vibrant, lighter touch. The possibilities are truly endless – use what’s in season or what you love!
- Aromatic Herbs and Spices: Infuse your quiche with additional layers of flavor using fresh herbs and spices. Finely chopped fresh parsley or chives can add a bright, fresh finish. Earthy thyme or robust sage can complement the bacon and potatoes beautifully. A pinch of freshly grated nutmeg in the custard is a classic French touch that adds warmth and depth without overpowering.
- Going Gluten-Free: For a gluten-free option, you have a couple of choices. You can either forgo the crust entirely and bake the filling in a greased pie dish (creating a delicious crustless quiche), or opt for a high-quality store-bought gluten-free shortcrust pastry, following the package instructions for preparation.
Frequently Asked Questions (FAQs) About Bacon and Potato Quiche
Absolutely! The homemade quiche pastry can be prepared 2-3 days in advance. Simply wrap it tightly in plastic wrap (cling film) and store it in the refrigerator until you’re ready to roll it out and use it. This makes meal prep a breeze and can save you valuable time on baking day!
Yes, definitely! For convenience, a high-quality pre-made pie crust or store-bought shortcrust pastry sheets work perfectly for this recipe. If you choose this option, you can skip the dough-making, rolling, and initial chilling steps and proceed directly with the blind-baking stage, as detailed in the recipe card below (from step 9 of the original instructions).
Yes, this bacon potato quiche freezes wonderfully! First, allow the baked quiche to cool completely to room temperature. For easier portioning, I recommend cutting it into individual slices before freezing. Transfer the slices (or the whole quiche, removed from the dish) to an airtight, freezer-safe container or wrap them tightly in plastic wrap and then foil. It can be frozen for up to 3 months. To reheat, thaw the quiche overnight in the refrigerator (if frozen whole). Then, return it to a quiche dish or baking sheet and bake in a preheated oven at 180°C / 350°F for approximately 25-30 minutes, or until thoroughly heated through and the crust is crisp again. Individual slices can often be reheated directly from frozen in the oven or microwave, adjusting times as necessary.
Absolutely! This quiche is highly adaptable to your preferences. You can easily substitute the bacon with other cooked proteins such as diced ham, shredded cooked chicken (rotisserie chicken works great for convenience!), or savory cooked sausage meat. For a delicious vegetarian option, simply omit the bacon and add more vegetables or a smoky seasoning blend like smoked paprika.
To prevent a watery quiche, ensure all your added vegetables (like mushrooms or spinach) are thoroughly cooked and squeezed dry to remove any excess moisture before adding them to the filling. Watery vegetables can release liquid during baking, leading to a soggy crust or a diluted custard. Also, make sure your potatoes and bacon are cooled to room temperature, as hot ingredients can sometimes cause the custard to separate prematurely. Blind baking the crust fully is also key to preventing moisture from the filling seeping into the crust.
A perfectly cooked quiche will have a beautiful golden-brown top and a set, yet slightly wobbly center. Gently jiggle the dish; the edges should be firm, and the very center should have a slight, custard-like tremor. If it’s still very liquid, it needs more time. A knife or skewer inserted about an inch from the center should come out clean (without any wet raw egg adhering to it). Overbaking can lead to a rubbery texture, so keep a close eye on it!
Yield, Storage, and Make-Ahead Tips for Your Bacon and Potato Quiche
One of the many advantages of this delightful bacon and potato quiche is its excellent versatility for meal planning. It’s truly perfect for making ahead, simplifying your entertaining or weeknight meals, and it’s also incredibly easy to freeze, ensuring you always have a delicious and comforting option on hand when hunger strikes.
Refrigeration & Reheating for Optimal Freshness:
Once baked and cooled, your potato quiche can be safely stored in the refrigerator for up to 3 days. To maintain its freshness and prevent it from drying out, ensure it is tightly wrapped in plastic wrap (cling film) while still in its dish, or transfer slices to an airtight container. When you’re ready to enjoy it again, allow the quiche to sit at room temperature for about half an hour to take the chill off. Then, reheat it in a preheated oven at 180°C / 350°F for approximately 25-30 minutes, or until it’s thoroughly heated through and the crust regains some of its crispness. Alternatively, if you’re in a hurry, individual slices can be quickly reheated in the microwave for a couple of minutes – though the oven typically provides a superior texture and ensures a crispier crust.
Freezing for Future Enjoyment and Convenience:
This quiche is an excellent candidate for freezing, making it ideal for meal prep. For maximum convenience, I highly recommend cutting the completely cooled quiche into individual slices before freezing. This allows you to thaw and reheat only as much as you need, minimizing waste and making quick meals effortless. Transfer the slices to an airtight, freezer-safe container, separating layers with parchment paper if stacking, and freeze for up to 3 months. If freezing a whole quiche, remove it from the quiche dish first and wrap it thoroughly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. To thaw, transfer the frozen quiche (whole or slices) to the refrigerator overnight. Once thawed, reheat as per the refrigeration instructions above. For individual slices, you can often reheat them directly from frozen in the oven or microwave, adjusting times as necessary until piping hot.
More Irresistible Recipes You’ll Love
If you’ve enjoyed the comforting and hearty flavors of this bacon and potato quiche, we invite you to explore more delicious recipes from our collection that are perfect for breakfast, brunch, lunch, or a satisfying snack:
- Bacon and Caramelised Onion Quiche: A delightful sweet and savory twist on a classic quiche.
- Crispy Potato Fritters: Simple, golden, and utterly delightful as a side dish or light meal.
- Hearty Bacon Potato Tart: Another fantastic way to enjoy the classic combination of bacon and potato in a savory tart.
- Classic Cheese and Tomato Quiche: A timeless and comforting vegetarian favorite, perfect for any occasion.
- Fluffy Herb and Cheddar Scones: Deliciously savory scones, perfect alongside soup or for a hearty snack.
- Effortless Sheet Pan Hash Browns: A super easy way to prepare perfectly crispy hash browns for a crowd.
- Elegant Ham and Cheese Tarte Soleil: An impressive and delicious sun-shaped pastry, ideal for entertaining.
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Bacon and Potato Quiche
If you’re making the pastry from scratch, prepare for the 2 hour chilling time.
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Ingredients
QUICHE CRUST (Notes 2)
- 225 g plain flour (all purpose flour) (8oz / 1 ¾ cups)
- 115 g salted butter (cubed and chilled) (4oz / 1 stick / ½ cup)
- 1 large egg, cold
- 1 ½ tablespoons cold water (notes 1)
FILLING
- 1 medium potato, cut into 1cm / ¼ inch cubes (peeled or unpeeled) (200g / 7oz / 1cup cubed) (notes 5)
- 150 g bacon, diced (5.3oz)
- ⅔ cup tinned champignon pieces, optional (notes 6)
- 1-2 spring onions (scallions), finely sliced (nearly ½ cup)
- 40 g finely grated gruyere (or cheddar) (1.4oz / ½ cup packed)
- 6 large eggs
- ½ cup whole milk (notes 3)
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
For best results, always weigh ingredients where a weight is provided
Equipment
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food processor, if making the pastry
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Saucepan / frypan
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23cm / 9inch quiche dish (internal base measurement)
Instructions
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FOR THE HOMEMADE QUICHE CRUST:
To a food processor, add the flour and butter and process until it looks a bit like lumpy flour. Add the egg and blitz to combine and it should now look like breadcrumbs. With the food processor on low, slowly add the water until the starts clumping together (see the post for step by step photos).
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Tip the dough out onto a lightly floured surface and just pull together with your hands into a smooth round disk (handling as little as possible).
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Roll out the dough to about 4mm thick and place into a 23cm/9inch quiche dish (internal base measurement) pressing edges down into the corners with the overhang sticking up. Chill at least 2 hours or overnight.
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PREP THE FILLING:
Place the cubed potatoes into a small saucepan and cover with water. Bring to a boil and boil for 5 minutes. Strain and set aside in a mixing bowl.
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In the same pan, or a separate frypan, cook the bacon over medium heat, stirring every so often until turning golden on the edges. Add a dash of water to the pan and scrape al the sticky bits (the fond) of the bottom of the pan, mixing it into the bacon. It’s so much flavour. Place the cooked bacon into the bowl with the potato.
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Drain the champignons and slice the spring onion and place them in the bowl too.
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Finely shred the cheese and chill separately until required.
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In a mixing bowl, whisk together the eggs and milk until fully combined – make sure all the egg whites are completely mixed in.
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BLIND BAKE:
Preheat oven to 180C (160C fan) / 350F.
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Take the quiche dish out of the fridge 10-15 minutes before you bake (so the dish isn’t so cold or it may crack in the oven).
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Prick the base all over with a fork. Trim off the overhang with a knife. Set aside until the 10 minutes is up.
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Lay a sheet of baking paper into the pastry case and fill with pie weights or rice (notes).
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Bake the tart shell for 15 minutes. Remove the paper and baking weights and bake a further 8 minutes.
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ASSEMBLE:
Scatter the filling ingredients – cooked potato, bacon, champignons, spring onions, salt and pepper – evenly over the quiche pastry shell. Sprinkle over the cheese.
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Slowly pour over the egg mixture so that it gets into all the gaps and cracks. Poke around with a fork to nestle any filling ingredients that are poking through, under the egg mixture.
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Bake 30-35 minutes, turning the quiche at the half way mark so that it cooks evenly. It’s done when the top is golden and a knife inserted comes out mostly clean (not with wet egg mixture).
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Notes
- TABLESPOONS: I use an Australian standard 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours first for accurate measurements.
- QUICHE CRUST: If you prefer to save time, you can easily use a high-quality shop-bought pie shell or pre-made pastry sheets. If using sheets, place them into a quiche dish, press into the corners and sides, then slice away any overhang. Prick the base all over with a fork before proceeding from step 9 (blind baking).
- MILK: For an even richer and more indulgent egg filling, the whole milk can be easily swapped for thickened cream or heavy cream. This will result in a denser, more luxurious custard.
- PIE WEIGHTS: Pie weights are specifically designed ceramic or metal balls that are used to weigh down pastry as it blind bakes, preventing it from puffing up or shrinking. They are sometimes called baking beans. As an alternative, you can also use dried rice or lentils. After use, let them cool and store them for future baking as they can be reused, over and over again.
- POTATOES: For convenience, you can leave the potato skin on if you prefer, just ensure you wash it very well to remove any dirt or impurities. If you desire a smoother texture, peeling is recommended.
- CHAMPIGNONS: Tinned champignons are what I grew up with in quiche, and to this day, I love them so much I can eat them straight out of the can cold! Their tender texture and distinct flavor are wonderful. However, you can certainly swap them for fresh mushrooms if you prefer. They’re great diced and sautéed in a little butter or olive oil first to enhance their flavor and reduce moisture.
Calories from Fat 306