Bacon, cheese and tomato quiche recipe

By James Martin

  1. Serves 4
  2. Ready in 1 1/4 hours
  3. Rating

This recipe for a take on the quiche lorraine is taken from TV chef James Martin's book The Great British Village Show Cookbook, in support of the RSPCA's Freedom Food campaign.

tried and tested
Bacon, cheese and tomato quiche

Ingredients

  1. For the pastry
  2. 200g plain flour, plus extra for dusting
  3. Pinch of salt
  4. 100g butter, plus extra for greasing

For the filling

  1. 200g smoked back or streaky Freedom Food labelled bacon, chopped
  2. 250g Freedom Food labelled Cheddar cheese, grated
  3. 3 tomatoes, sliced
  4. 5 Freedom Food labelled eggs, beaten
  5. 100ml milk
  6. 200ml double cream
  7. Salt and pepper
  8. 2 sprigs of fresh thyme, stalks discarded

Method

  1. 1. To make the pastry, sift the flour and salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water (about 2 tbsp) to form a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
  2. 2. Roll out the pastry on a lightly floured surface and use to line a well-buttered 22cm flan dish. Don’t cut off the excess pastry yet. Chill again for 30 minutes.
  3. 3. Preheat the oven to 200°C/400°F/Gas Mark 6. Line the bottom of the pastry case with baking parchment or foil, then fill with baking beans. Place on a baking tray and bake blind for 15-20 minutes. Remove the baking beans and parchment or foil, and return to the oven to bake for a further 5 minutes. Set aside.
  4. 4. Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
  5. 5. Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.
  6. 6. Combine the eggs, milk, and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme leaves over the surface. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.

Chef's tip

This quiche recipe is taken from TV chef James Martin's book The Great British Village Show Cookbook, in support of the RSPCA's Freedom Food campaign.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

Hevj

May 22

Agree with previous user. First time I made this recipe I had loads of filling over. So either the dish is bigger or the quantities are wrong. It does not look as if the dish is deeper. I am now using half the mix in a 22 x 4 cm tin and it still fills it. I like the recipe though and usually make cheese pastry.

coup48

October 12

Well really disappointing. Logic tells you that you cannot get a quart into a pint pot and that is what this receipe demands with quiche contents. Far too much liquid and far too much pastry. Perhaps advising a 28cm flan dish could improve things. Also I never bake blind first before then filling the quiche simply because you end up overcooking the pastry. Also if you are not watchful burning it. So I would advice James Martin. (The cook or so he professes to be) to go back to the drawing board with this one. One star rating might be appropriate. Anyway why do you need cream in a quiche????

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )