Quiche always seems much more complicated than it actually is. In fact, it makes a great family meal that uses up whatever’s in the fridge and is just as tasty the next day for lunch. We promise this Cheddar and bacon quiche is simple and very satisfying!
Readymade pastry is one of those things I always have in the freezer, and as long as you have eggs you can whip up a quiche using whatever is in the fridge. Bacon and cheddar are classic flavours, but you could use some leftover vegetables, ham, spring onion, spinach, feta and many other tasty combinations!
Cheddar and Bacon Quiche Recipe
The great thing about quiche is it can be dinner or lunch and is nice both hot and cold. It’s perfect for tucking a leftover slice into a lunchbox or grabbing a quick bite before you head off for school pick ups.
- Shortcrust pastry (homemade or shop-bought)
- Olive oil
- 6 bacon rashers
- 4 large eggs
- 150g Cheddar cheese, grated
- Splash of milk
- Handful of cherry tomatoes, halved (optional)
- Black pepper
- Preheat the oven to 180C.
- Roll out the pastry and place it in your pie dish. Use a fork to pierce holes all around the base, then blind bake for 16-18 minutes until golden brown and no longer raw.
- Meanwhile, heat some oil in a pan over medium heat and cook the bacon. Remove from the pan, chop and set aside.
- In a large bowl, mix together the eggs, cheese, milk, and plenty of seasoning. Add the bacon and the cherry tomatoes (if using), then pour into the prepared pastry base.
- Bake in the oven for approximately 30-35 minutes until the filling is set and golden.