Friday, 6 March 2009

Bacon, Tomato and Cheese Quiche

Mum and baby quiche

I know a lot of people make quiche, but I decided to blog about this one because it's so quick and easy and uses an olive oil pastry.

When I was 14 I went on an exchange trip with a school in the French Alps, and stayed with Jo, who I am still friends with lots of years later. Her family and mine became friends too. Her mum (Marilou) is a wonderful cook, and taught my mum how to make this quiche, which uses a very simple olive oil pastry that's just stirred to a dough in the bowl.

In a bowl put 8 well heaped tbsp flour (I use 6 of plain flour, and 2 of wholemeal), 1/2 tbsp baking powder, 1 tsp salt, 8 tbsp olive oil and 8 tbsp water. Stir together to make a dough. Marilou would leave this to stand for an hour, but I often don't and it still works well.

Roll dough out and line a lightly oiled quiche dish (or two). It's quite a soft dough, and quite elastic, so if it stretches and tears it doesn't matter - just patch it up and it'll be fine. Fold edges over rather than cutting them, tearing off bits that are too long.

At this point Marilou would blind-bake the pastry, but I never do - my quiches have a soft but not soggy bottom and I've never had any complaints!

Fill the pastry case with ingredients. I use chopped bacon or ham, sliced tomato and grated cheese.

In a large jug whisk up 3 eggs, then top up with milk to the 450 ml level (this may vary depending on the size of the quiche dish you're using - I use a 23 cm shallow Pyrex one, and a small one too. Add herbs, pepper and a little salt and mix in. Pour carefully into the pastry cases over the fillings.

Cook at 170 C for 45 mins to 1 hour, until the top is tinged with brown. Leave to cool for 20 mins or so before serving.


Mary said...

I love this quiche , very nice!

Anonymous said...

Looks gorgeous Arista, I always struggle to get the quiche out of the tin nicely though.

Rhyleysgranny said...

I must try that pastry. I love quiche. I read in one of my books 'The Ultimate recipe Book'by Angela Nilsen that you shouldn't grate cheese into the custard as it 'glues' everything down. Cutting the cheese into little cubes makes the custard lighter. I tried it and it works so I have been doing it ever since. :)

Lorraine @NotQuiteNigella said...

Olive oil pastry sounds very interesting indeed! I must give it a go. I've heard that baking items on the bottom rack of the oven helps if you don't blind bake pastry too :)

Sezzy said...

I'm still using Marilou's quiche recipe too but I don't remember her grating the cheese. For even more speed just roughly lay thin slices of cheese.