Quiche with bacon cheese tomato asparagus2016-10-03
- Cuisine: English, Other
- Course: Main Course, Party
- Skill Level: Moderate
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- Yield : 6 portions
- Prep Time : 60m
- Cook Time : 40m
- Ready In : 1:40 h
Quiche with bacon, cheese, tomato and asparagus. This is little ray of sunshine will bring a tasty treat to your table.
Lovely served warm with some cold cuts and a well dressed salad.
To make things easier I have used ready made shortcrust pastry, the quality of ready made is so good now I rarely make my own.
As usual I have added images of the steps in the slider above to help you.
For a vegetarian version substitute the bacon with thinly sliced broccoli florets.
- 500g Block shortcrust pastry.
- 250g Strong cheddar grated.
- 200g Streaky bacon cut into strips and fried until crisp
- 5 Eggs beaten.
- 200ml Full fat milk.
- 100ml Elmlea single cream.
- 2 Medium tomatoes sliced.
- 6 Asparagus spears.
- Fresh ground black pepper.
Preheat your oven to 190 Celsius 375 Fahrenheit. Allow your pastry to come to room temperature. It will be much easier to roll out and easier to handle.
Take a 9 inch loose bottomed cake tin or flan dish, make sure the sides are fairly deep. Grease well with butter. Now roll out the pastry on a floured surface and gently lower it into the dish. Use a rolling pin to help you. ***NOTE: DO NOT TRIM OFF THE EXCESS PASTRY YET BECAUSE IT WILL SHRINK DURING COOKING*** Place it in the fridge for 30 minutes.
Remove your pastry case from the fridge, line with baking parchment, fill with baking beans or as I do I use dried beans, these are a cheap alternative and are re-useable. Blind bake the pastry for 20 minutes then remove from the oven, remove the baking beans and return to the oven to finish cooking the base for 5 minutes.
Remove from the oven and allow to cool, then you can trim off the excess pastry.
Reduce the oven temperature to 160 Celsius 325 Fahrenheit
Place the cheese into the pastry case and spread out evenly. Scatter the crispy fried bacon on top. Place on the tomato and asparagus spears. Combine the eggs, milk and cream together and season with the salt and black pepper and carefully pour it into the pastry case.
Place the quiche onto a thin baking sheet, it will help you to lift it. Very carefully transfer it to the centre shelf of the oven and cook for 35-40 minutes until set. Remove from the oven and allow it to cool, it will then set further.