My first ever Quiche

I’ve never made a quiche before.

I’m not sure why. Growing up My mum made amazing quiches, often with whatever leftovers she had to hand and these were always delicious.

We also both love quiche, and buy these regularly and always enjoy them but I’ve never got round to making my own.

One of the groups I’m in on FB had a poster that always makes the most amazing quiches so it inspired me to try and make my own.


I’ve used a great pastry recipe for quiche Lorraine from the BBC website and taken inspiration from my mum for the filling but tweaked everything a little to suit my taste with a little bit of guesswork but it seemed to all turn out fine.

For the pastry

  • 175g plain flour
  • 100g cold butter cubed
  • 1 egg yolk
  • 2 tbs cold water

For the filling

  • A very small red Onion or shallot
  • 4 rashers of smoked streaky bacon sliced into strips
  • 4 medium chestnut mushrooms sliced
  • Small Handful of frozen peppers
  • 200 ml semi skimmed milk
  • 100 ml double cream
  • 3 eggs
  • 1 tablespoon chopped parsley
  • Grind each of Salt and pepper
  • 100g grated cheddar


First make your pastry…

In a bowl add your flour and butter and cut this in till you have broken down the butter.

Add in the yolk and water and continue mixing with the knife until it starts to come together.

Create a dough ball and then roll out as thin as you can on a very floured surface.

Line your quiche tray with baking parchment and lay the pastry onto this, pushing the edges into the flutes and then trimming just higher than the tin

Prick the base with a fork and then chill for 10 minutes whilst you pop the oven on to 200 180fan and pop in a baking tray

After the pastry case has chilled add in some tin foil and fill with baking beans, then blind bake in the oven for 15 minutes

After 15 mins take out the beans and foil then bake for another 5 mins till golden

Next prep your filling…

Gently sauté your onion in a tbs olive oil for 10 minutes then take out of the pan and set aside

Add in the bacon and fry till cooked but not browned then set aside

Lastly fry off your mushrooms then add in the peppers, draining any juice out when this is cooked and pat it all dry.

In a jug whisk your eggs, milk, cream and parsley together with a grind of salt and pepper

Grate your cheese and get everything lined up ready to assemble.

Now assemble everything…

When the pastry is ready scatter the bacon, veggies and a little of the cheese in the base.

Top this up to halfway with the egg mixture then add the rest of the cheese before adding in more egg mix till almost full.

Then pop the whole lot back into the oven and cook for 30 mins till golden and set

If you have leftover pastry you can either freeze or make mini quiche cases and freeze these.

Variations – Instead of bacon and the veggies I’ve made you can make it all veggie with frozen chargrilled med veg or you could add in salmon and spinach for something different


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