A quiche is a surefire way to add heartiness to a summer breakfast. It’s easy to make, looks great, and tastes wonderful. Best of all, it’s equally delicious whether served hot or cold, so you can make it ahead and reheat from frozen. Try this bacon and cheddar cheese quiche recipe and we guarantee the satisfaction in bringing it to the table to share with friends and family.
Summer Breakfast: Bacon and Cheddar Quiche
Image via: Kraft Canada
Yields: 4 servings
Total time: 10 minutes preparation + 1 hour cooking
2 teaspoons olive oil
150g bacon rashers, trimmed and chopped
1 finely chopped, small onion
2 sheets puff pastry, frozen and thawed
300ml thickened cream
½ cup grated cheddar cheese
Image via: Taste
- Preheat oven to 200 degree Celsius.
- In a large frypan, heat the oil. Add bacon and onion and cook over medium heat for 4-5 minutes or until bacon is crispy. Put aside to cool.
- Line the sides and base of a 9 inch round, loose bottomed tart pan with puff pastry, overlapping it wherever needed. Press gently to form a good seal and ensure that the pastry goes to the edge of the pan. Remove the excess from the edges. Prick the base all over using a fork.
- Line the pastry with baking paper and fill it with uncooked rice or pastry weights. Place the tart pan on a baking tray and the blind cake in the oven for 15-20 minutes. Remove from the oven and all it to stand for few minutes. Reduce the temperature to 180 degree Celsius.
- Meanwhile, in a large bowl, place the eggs and cream. Whisk together until well blended. Season to taste.
- Remove weights and paper from pastry and bake it for another 8-10 minutes or until the base is golden. Sprinkle the bacon mixture over pastry bases, followed by the cheddar cheese. Now pour the egg mixture over the bacon. Return the quiches to the oven for 25-30 minutes or until golden and set.
Try this quiche recipe for an irresistible way to treat friends and family to a leisurely summer breakfast. Add seasonal veggies for a healthy twist if desired.