This was certainly one of my favourites as a child and my children absolutely love the quiche that their Nana used to cook for them.
This quiche has bacon, mushroom, onion and cheddar cheese, but you can do any variation to the filling that you wish. Some other ones that Mum used to make include asparagus quiche, crab quiche, and a salmon version.
I wish Mum was still here to cook this for us, but I can honour her memory through her wonderful recipes and admire her beautiful handwriting in her recipe book.
Mum's pastry is perfect and crumbly and really easy to put together. I always rub the butter in by hand, rather than use the stand mixer. Feeling the dough come together is one of the great joys of baking. Rub 125 grams of butter into 1 1/2 cups of plain flour. Then beat an egg with 1 tbsp water and 1 tbsp lemon juice and cut the egg mixture through the dough with a knife.
I always fry the onions in butter as this gives them a great flavour in the quiche. The mushrooms should be sliced and also fried until they soften. The bacon is finely diced (but not cooked).
The quiche custard is made with 3 eggs, 1/2 a cup of evaporated milk and 1/2 a cup of full cream milk.
Mum mentions pre-cooking the tart base for 5 minutes but I usually cook it for 10 minutes and I use my Le Creuset stoneware flan dish to produce the perfect crust.
Place all the ingredients into the base, add the custard and then sprinkle some black pepper and then grated cheddar on the top. I cook at 180°C for 45 minutes.
Leftover quiche is super popular in the school lunchbox.
This article has 0 comments.