A go-to recipe for busy people
- SERVES: 4 (in our hungry family!)
- PREP TIME: 15 mins
- COOKING TIME: 35 mins
- DIFFICULTY: easy
- IDEAL FOR: family, midweek meals
- BUDGET: £
I always like a go-to recipe which I know is going to be quick, easy and satisfy the family.
And! can keep the carnivores and the vegetarians happy without extra work.
This is that go-to recipe.
I didn’t grow up on quiche but Tim loves to whip one up for a Saturday lunch.
And now I’ve taken to doing them for a quick midweek meal.
Make it up as you go
I’ve realised they’re actually pretty simple and you can essentially put anything in them
So it makes it a great dish to use up any leftovers or things lying around in the fridge.
Plus, I can split it down the middle… or 1/3 vs 2/3′s would be the argument for veggie and meat lovers in my household.
Nick the Chef
I’ve also learnt a few more tricks since making this particular quiche, from my friend and neighbour, Nick the Chef.
For example… how is it that Nicks’ quiche’s a WAY bigger, and I’ll just say it, far superior than mine?
To be fair to myself, I’ve had no complaints from the family.
And OK, I realise that for one, Nick is a trained chef with 40+ years of incredible experience including running his own bakery.
And he worked and kept company with the late great, Keith Floyd (whom most millennial’s seem to have no idea who he is…shame), Jean-Christoph Novelli and many more talented chefs.
So, I guess they’re pretty decent reasons why Nick’s cooking is better.
But it doesn’t stop me from wanting to get better.
A few little quiche tricks
And thanks to Nick (aka Nick the Chef), he has given me a few tips since I cooked up this delicious recipe I’m sharing with you today.
So, I will now, magnanimously ;), share with you a few of insider tips…
- Eggs… put loads in! The last quiche Nick cooked for us, had 10 eggs – the recipe below does not as it’s your call on how rich and big you want to make it)
- Cream… don’t be shy with it
- Pastry… my favourite tip. This is a lovely little trick Nick did with one of his cheesy pastry’s, (aside from making it cheesy which I though was a nice little twist too), Nick added Cayenne pepper.
It really adds a nice little bit of heat and as quiche is quite rich, especially when Nick makes one, it kind off helps.
Shortcrust pastry is the go-to for a quiche tart.
And with any of the additions above, from Nick the Chef, here is Grandma Gunstone’s Short Crust Pastry and tips on how to make a short crust pastry.
It’s simple so don’t be put of making your own… check it our here.
Give it a go and use up what’s in the fridge this week.
What wine goes well with a quiche?
If you fancy a little glass of something with your quiche then my friends, Jonathan and Suzie from Michael Sutton Cellar, recommend…
A Pinot Noir from Alsace which is very delicious but maybe a bit pricey or lovely light Beaujolais which deals really well with the richness of the quiche 🍷
If you have another great tip to share on pastry or on a quiche, let me know…
Bacon and artichoke quiche
- 500 g shortcrust pastry (bought or made yourself)
- 2 eggs
- 1 tbsp sunflower oil
- 6 slices bacon (back bacon, streaky… whatever you prefer)
- 300 ml double cream
- 1 thinly sliced onion
- 280 g jar of artichoke hearts – drain them and cut in half
- 100 g cheddar cheese Optional
- Get your oven up to 180/C or 356/F
- Make your pastry (see my link above for Grandma Gunstone's simple shortcrust pastry) or use ready made.If you make homemade and want to add a little kick to the dish add some Cayenne pepper to the pastry mix (1 -2 tsp… depends on your taste)
- With your pastry roll it out so it lines a dish around 20 cm and prick the pastry base with a fork.
- Blind back for 15 mins (or until it starts to brown lightly). *Remember to out baking paper on the pastry first before the beans as it makes easier to remove them*.Once blind baked, remove the beans and set the base to the side.
- In a bowl beat the cream and eggs until well mixed; season well.
- Now, in a frying pan, on medium heat, add the sunflower oil. Then add the sliced onions and cook until they are translucent.Next add in the bacon – depending on the size cut into strips – and cook.
- On your pastry base, arrange the artichokes and bacon as you'd like (keeping it even so no one misses out OR in our case, one half has both bacon and artichoke, the other is only artichoke for the veggie)
- Pour over the egg mixture. I like to add more pepper here as well.
- (Optional) Sprinkle the grated cheddar cheese over it
- And cook on a little lower heat of approx 160/C or 320/F for around 20 – 25 mins or until golden and set.
- Remove and cool for 5 mins then add some Basil or Parsley as a garnish.Serve.
I am linking this up to CookBlogShare