A light and delicious quiche.
Ingredients
Serves 8
For the pastry
- 175g plain flour
- 100g cold butter, diced
- 1 egg yolk
- 4 tsp cold water
For the filling
- 200g Streaky bacon
- 2 spring onions finely diced
- 100g cherry tomatoes halved
- 50g Gruyère, grated
- 200ml crème fraîche
- 200ml double cream
- 3 eggs, beaten
- Pinch of ground nutmeg
- Salt and pepper
- 2tbsp fresh parsley chopped
Method
- To make the pastry, add the flour and butter to a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water, then pulse again until it comes together into a dough.
- Turn out onto a lightly floured surface, bring into a ball, and roll out thinly.
- Use the pastry to line a 23cm loose-bottom tart tin, gently pressing it into the edges.
- Leave a slight overhang, trim, and prick the base with a fork.
- Chill for 10 minutes.
- Preheat the oven to 200°C (180°C fan). Line the pastry with foil, fill with baking beans, and bake for 15 minutes.
- Remove the foil and beans, then bake for another 4–5 minutes until lightly golden.
- Fry the bacon in a pan until golden, add the spring onions for the last 2 minutes.
- In a bowl, whisk together the eggs, crème fraîche, double cream, and nutmeg until smooth.
- Scatter the tomatoes, cooked bacon, spring onion, baked tomatoes, grated cheese, and parsley over the pastry base.
- Pour the egg mixture evenly.
- Bake at 180°C (160°C fan) for about 30–35 minutes, until the filling is just set with a slight wobble in the centre.
- Leave to cool slightly before slicing. Serve warm or at room temperature.
