Bacon and Egg Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">200g streaky bacon, chopped</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">150g grated Gruyère cheese (or cheddar)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. Carefully lift the pastry into the tin, pressing it gently into the fluted edges. Trim any excess but leave a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking paper and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is just starting to color. The blind baking step ensures your crust doesn't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the filling. In a frying pan over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside. In the remaining bacon fat, sauté the diced onion until soft and translucent, about 5 minutes. Allow both to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs, double cream, milk, nutmeg, salt, pepper, and thyme until well combined. The addition of cream creates a silky, luxurious texture while the nutmeg enhances the savory flavors without being overpowering.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scatter the cooked bacon, sautéed onion, and half of the grated cheese over the base of the partially baked pastry. Pour the egg mixture carefully over the filling and sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan) and bake the quiche for 30-35 minutes until the filling is just set with a slight wobble in the center. A lower temperature ensures gentle cooking, preventing the eggs from becoming rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for 10 minutes before removing. This resting time allows the filling to fully set and makes it easier to slice cleanly. The quiche can be served warm or at room temperature, and will keep well in the refrigerator for up to 3 days.</li></ol>