Basic Quiche

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Photo credit: Edmonds Illustrated Cookbook 98
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Prep Time: 1.5 hours Servings: 4-6
  • 200g Short Pastry or 1 sheet Edmonds savoury short pastry

    FILLING:

    1 Tbsp butter

    3 rashers bacon, chopped

    1 onion, chopped

    2 Tbsp Edmonds standard flour

    1 cup milk

    2 eggs

    ½ cup grated tasty cheese

    salt

    pepper

  • 1. Preheat the oven to 200˚C.  Grease a 20cm flan tin or quiche dish.

  • 2. On a lightly floured board roll out pastry or use ready rolled sheet. Use to line the dish. Trim excess pastry off and discard. Bake blind for 12 minutes.

  • 3. To make the filling melt butter in a saucepan. Add bacon and onion. Cook until onion is clear. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove pan from heat.
  • 4. Lightly beat eggs with a fork. Add eggs and cheese to saucepan. Stir to combine. Season with salt and pepper to taste.

  • 5. Remove baking blind material. Return to the oven for 1 minute to dry pastry out.

  • 6. Remove from oven. Pour filling into pastry base.

  • 7. Return to oven and bake for a further 30 minutes or until filling is golden and set. Serve hot or cold. 

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