Quiche has long been a favourite in our home, and this easy recipe is baked in an oven tray instead of the usual round flan pan, and makes 9 serves for a luncheon or dinner, or can be cut into smaller bite size pieces for party finger food!
You can adjust the filling to include anything that takes your fancy, make it vegetarian, use up left over roast meat and vegetables or add some seafood.
Bake one of these and freeze in portions for lunch boxes, it tastes great hot or cold!
2 sheets of frozen Shortcrust pastry
- 6 eggs at room temperature
- 300ml thickened cream
- 2 brown onions
- 2 tablespoons of brown sugar
- 6 rashers of short cut bacon (diced)
- 1 1/2 cups grated cheese
- fresh parsley or basil
- salt and pepper
- Remove the 2 pastry sheets from the freezer and allow to defrost
- Spray a 29 x 24 x 3 cm lamington tray with non-stick spray
- Place one sheet of pastry over the base of the pan and up one of the short sides.
- From the second sheet of pastry cut a piece wide enough to cover the remaining base and up the other short side.
- Dampen the edge where the pastry joins with a little water and press down to create a seal.
- From the remaining pastry, cut 3 x 3cm strips and use these to line the long sides of the pan. Does not have to be perfectly neat as you won’t see any of these joins, the filling will hide the lot!
- Cover the pastry with a piece of non-stick baking paper and cover the paper with rice, lentils, cooking beads…..anything to weight the paper down. I bought a pack of dried soup beans that I use over and over again, I simply store them in a plastic container.
- Bake the pastry in a 180C pre-heated over for 10-15 minutes, until pastry is just cooked. Remove from the oven, lift off the baking paper and set aside.
- While the pastry is cooking, finely chop the onions and place in a frypan with a little oil and the brown sugar. Over a gentle heat allow the onions to cook for 10 minutes, stirring regularly. Add the diced bacon and allow to cook for another 5 minutes. Pour this mixture directly on to the cooked pastry.
- Add the chopped parsley or basil and sprinkle the cheese evenly over the top.
- In a jug, add the 6 eggs and whisk until combined.
- Season well with salt and pepper.
- Add the 300ml cream and whisk again too combine.
- Pour this mixture gently into the prepared quiche base.
- Bake for 40 minutes at 180C until golden brown.
- Remove from oven and allow to cool slightly before slicing and serving……..ENJOY!
Sharing the yummyness for #FYBF at With Some Grace