Quiche (bacon onion cheese)

For lovers of flaky pastry

This recipe took me a good half of the afternoon and gave me lots of washing to do. But after the first mouthful, I knew I had to keep this recipe for an encore bake. There is no running away from the unhealthy things a quiche calls for. At least I used a flour with 25% wholemeal flour. Hopefully my doctor will be pleased with my sincerity.

Credits: KAF (with slight modifications) 

Prepare a 7 inch pan with removable base. A perforated pan is ideal.

Quiche pastry:

90g plain+25% wholemeal flour (Prima)

½ tsp sea salt

120g unsalted butter (chunks)

3 tbsp cold water

Method (Pastry base):

Combine all the above ingredients except water.

Pinch/rub butter into the flour.

Add water. Knead contents until just combined.

Transfer to a sealed bag/container.

Chill for at least 30 minutes. This is crucial for water absorption and suppleness of dough.

Preheat oven to 190C.

Prepare a 7 inch pan with removable base. I use one with perforations.

Roll out the dough to a flat disc on a lightly floured worktop, 9 inch in diameter.

Transfer the dough to the pan, with a slight overhang if you wish.

Use a fork and make holes on the pastry base.

Freeze the pastry for at least 10-15 minutes.

Bake the cold pastry in the preheated oven for 10 minutes.

Remove to cool thoroughly.

While waiting for the baked pastry to cool, proceed to prepare the filling.

Ingredients (Filling):

150g of lean bacon, chopped.

1 medium sized yellow onion, coarsely chopped

20g butter

60g heavy cream (I used whipping cream)

30g milk

3 eggs

Freshly ground pepper

Pinch of maldon or sea salt

60g cheese, coarsely chopped (I used smoked cheddar)

Method (filling):

Pan fry the bacon and onion with butter until bacon is cooked and no moisture is left.

Reserve to cool.

Combine cream, milk, egg,  pepper, salt. Whisk.

Add cheese and cooled bacon mixture.

Reserve. Chill.

Method (final assembly):

Preheat the oven to 190C.

When the oven is ready, ladle the filling into the pie base.

Baked at 190C for 40 minutes.

I like it well cooked. For jiggly center lovers, bake at 190C for 35 minutes.

Verdict:

The onion gives the umami taste like no other. This recipe is  a keeper.