Bacon and Cheese Quiche
A special recipe courtesy of Richard Johnson for the RSPCA
Preparation Time: 40 minutes
Cooking Time: 50 minutes
- Plain flour for dusting
- 1 x 375g pack ready-rolled shortcrust pastry
- 1 tbsp oil
- 100g Freedom Food labelled unsmoked bacon, cut into strips
- ½ onion peeled and finely sliced
- 3 large free-range eggs
- 1 x 284ml carton double cream
- 200g English cheddar, grated
- Freshly grated nutmeg
- Salt and black pepper
How to make:
You will need a 23cm fluted-edge tart tin, about 4cm deep with a removable base.
Preheat the oven to 200C/180C fan/400F/gas 6.
On a lightly floured board roll out the pastry to the thickness of a pound coin and use to line the tart tin, pushing it into the edges firmly, then trim off the overhanging pastry and chill for at least 30 minutes.
Line the pastry case with baking parchment and fill with baking beans or rice. Bake in the oven for 10-12 minutes until the pastry is slightly colouring, remove beans and parchment and return to the oven for a further 5 minutes.
Remove the pastry case from the oven, reduce the oven temperature to 170C/150C fan/325F/gas 3.
Heat the oil in a frying pan and cook the bacon until the bacon starts to colour just slightly but don’t get it too crisp. Add the onion and cook until softened.
In a mixing bowl, combine the eggs, cream, half the cheese and nutmeg with a good grinding of pepper and a pinch of salt.
Sprinkle the bacon and onion in the bottom of the pastry case and pour in the egg mixture. Sprinkle with the remaining cheese
Bake in the oven for 25-30 minutes – the pastry should be golden and the filling should still have a little movement; remove from the oven and leave to continue cooking for about 10 minutes.
Tip: For more colour, add a layer of sliced tomatoes or mushrooms. If time is really short use a ready-made pastry case.