This is an incredibly versatile quiche recipe with an egg filling that melts in the mouth. Spinach, caramelised onion and bacon is my favourite flavour combination, but you can use all kinds of fillings. I loved the balance of flavours with a pop of sweetness from onions and the savoury richness of bacon.
The best thing is that you can serve quiche for breakfast, lunch or dinner. It is the most impressive thing to whip out during a brunch. The smell of the pastry baking is just divine!
The pastry comes together very nicely and easily. Of course you can buy shortcrust pastry from the grocery store to save on time, but I always find that I have too much frozen leftover pastry that takes up my freezer space. This shortcrust pastry makes the perfect amount of pastry for this quiche.
The quiche filling is the absolutely best. The egg melts beautifully in the mouth. Make sure to take the time to caramelise the onion – it makes the biggest difference when paired with the savoury bacon! Caramelise the onion by cooking it slowly over low heat. Once softened, add 1/2 tsp of brown sugar and a splash of balsamic vinegar and let the onion cook until sticky and caramelised.
Some tips for perfecting your quiche:
- Make sure the water is iced cold. This keeps the butter cold, leading to a flakier pie crust
- The quiche will continue to cook after removing from the oven so it is ok if the centre is a little jiggly. Be careful not to over-bake so the filling is not rubbery
- Make sure your choice of quiche fillings (bacon, spinach, onion) are as dry as possible so the quiche can set well
Try out the quiche recipe for yourself. I promise it’s not as daunting as it seems! And if you create these morsels of deliciousness, tag @ultimateomnoms on Instagram so I can give you a shoutout!
Ingredients
Shortcrust pastry
- 250 g standard flour
- 125 g Cold unsalted butter (cubed)
- 1/2 tsp salt
- 1 egg yolk
- 60 ml ice cold water
Quiche Filling
- 100 g spinach
- 200 g bacon (diced)
- 1 medium onion
- 4 eggs
- pinch of salt & pepper
- 300 g cream
- 80 g grated cheese
Instructions
Shortcrust pastry
- Place the flour, butter and salt in a food processor and pulse until it resembles breadcrumbs
- Add the egg yolk and gradually the water until it turns into a ball of dough
- Remove from the food processor, flatten into a thick round disc and wrap in gladwrap to refrigerate for at least an hour
- After chilling, lightly flour the bench top and rolling pin
- Roll the chilled dough to a circle
- Roll the dough over the tin and cover it completely with an even overhang
- Press the dough into the base and the side of the tin
- Roll the rolling pin across the top to cut off the excess pastry. Pierce the bottom all over with a fork
- Chill the dough in the fridge for 30 minutes
- Preheat the oven to 200°C bake or 180°C fan bake
- Line baking paper onto the pastry and put ample baking beans or uncooked rice on top to weigh it down
- Bake for 15 minutes
- Carefully remove the beans/rice and brush some beaten egg onto the pastry. This gives it a protective layer for the filling later
- Bake for another 7 minutes until light golden
Quiche Filling
- Prepare the filling by cooking the bacon and spinach, and caramelising the onion
- Gently whisk the eggs with salt, pepper and cream
- Lay the bacon, onion and spinach across the baked pastry
- Sprinkle some of the cheese
- Pour the egg mixture on top
- Scatter the rest of the cheese over the top
- Bake for 35 – 40 minutes until the top is golden
- Rest for about 20 minutes before removing from the pan to cut and serve
Notes
- Make sure the water is iced cold. This keeps the butter cold, leading to a flakier pie crust
- The quiche will continue to cook after removing from the oven so it is ok if the centre is a little jiggly. Be careful not to over-bake so the filling is not rubbery
- Make sure your choice of quiche fillings (bacon, spinach, onion) are as dry as possible so the quiche can set well
