Cheddar quiche with smoked bacon, onion and roasted red pepper

Cheddar quiche with smoked bacon, onion and roasted red pepper
  • Serves icon Serves 8
  • Time icon Takes 30 minutes to make, 1¼ hours to cook, plus chilling, defrosting and reheating

This recipe for an indulgent cheddar and bacon quiche is ideal for making ahead. Freeze ahead and have it ready to pop in the oven when unexpected guests arrive.

Nutrition: per serving

Calories
813kcals
Fat
63.9g (26.8g saturated)
Protein
22.5g
Carbohydrates
40g (3.5 sugar)
Salt
3g
Calories
813kcals
Fat
63.9g (26.8g saturated)
Protein
22.5g
Carbohydrates
40g (3.5 sugar)
Salt
3g

Ingredients

  • 600g block shortcrust pastry
  • Plain flour, for dusting
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 12 rashers smoked bacon, sliced into lardons
  • 6 large free-range eggs, lightly beaten
  • 300ml double cream
  • 1 tbsp Dijon mustard
  • 125g mature Cheddar, grated
  • 190g jar roasted red peppers, drained and sliced into strips
  • 75g semi-dried tomatoes, chopped, plus
  • a handful whole ones, reserved, to decorate
  • Bunch fresh flatleaf parsley, leaves chopped

Method

  1. Preheat a baking sheet in the oven to 220°C/fan200°C/gas 7. Roll the pastry out on a lightly floured surface and use to line a 23cm round loose-bottomed cake tin. Trim any excess pastry, prick the base all over with a fork and pop in the freezer for 30 minutes.
  2. Line the pastry case with baking paper and baking beans or rice, and bake on the sheet for 15 minutes, then remove the paper and beans, and bake for 5-10 minutes more until crisp and golden. Remove from the oven and turn the temperature to 180°C/fan160°C/gas 4.
  3. Meanwhile, cook the onion in the oil in a large frying pan over a low heat for 10 minutes. Remove with a slotted spoon to a bowl. Increase the heat, add the bacon and fry until crisp. Set aside with the onion. In a bowl, mix the eggs, cream, mustard and Cheddar and season well.
  4. Scatter the onion, bacon, peppers and chopped tomatoes over the tart case. Pour over the Cheddar cream and sprinkle with the parsley. Dot with the whole tomatoes. Bake for 50 minutes until golden brown. If it browns too quickly, cover with foil. Remove from the oven, cool a little, then remove from the tin.
  5. Cool on a wire rack, then freeze, wrapped in baking paper and cling film.
  6. Defrost overnight in the fridge, put on a baking tray and cover with foil. Warm in the oven for 20 minutes at 180°C/fan160°C/gas 

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3.6 votes

Reviews

Read what others say...

  1. Beautiful quiche. Reasonable amount of work as I like to make pastry. Bacon, tomato and pepper work well together. Large size but went quickly as everyone had seconds.

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3.6 votes

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