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
17 thoughts on “Party Size Carmelized Onion And Bacon Quiche”
Would you believe I have never made a quiche? I really need to give it a go one day, cause I think the kids would like it
Kids would love it Jess, easy and yummy! 🙂
Oh yum , pity I have no pasty or I’d have it for dinner tonight.
That’s why I always have some in the freezer, for quiche or curry puffs, another favourite. 🙂
pastry …I used to before our freezer was off for 3 days in December haven’t restocked.
It is handy to have, I love buying the jumbo pack!
Love quiche, so does my 3 yr old!
My girls love it, and it freezes well, so will make it’s way into lunch boxes.
I like the fact that it is so easy! I’m going to have to try it. Thanks.
Enjoy Heather 🙂
That sounds DELICIOUS! I’ll have to try it the next time my egg-allergic husband isn’t around 🙂
That’s a good plan, I have not discovered a way to make quiche without eggies. 🙂
We love quiche in this house and that recipe looks delicious. I’m adding it to my meal plan next week
You will enjoy it, I am sure. 🙂
We love quiche too!
Just discoverd your lovely blog and reading your bio I just know I am going to love it!
Found you through NNAM’s fb post
Thanks Rebecca, there is some great new blogs to discover on that list 🙂