Bacon, Caramelised onion, Baby spinach quiche
Make your shortcrust pastry, using the link above. The best part about making a quiche is that it can all be baked and done in advance and eaten at room temperature or warmed. If you are serving it warm, I think it’s quite nice to put it under a hot grill for a minute or two to brown the top slightly. But you have to watch it like a hawk! I like smoked bacon as it has good strong flavour, which is a perfect foil for the custard.
Servings Prep Time
8 15min
Cook Time
45min
Servings Prep Time
8 15min
Cook Time
45min
Ingredients
For the filling
For the custard
Instructions
  1. For the onions, fry the onions on low heat for about 15-20 minutes in the olive oil and butter. They should be soft and golden brown. Add the balsamic vinegar and take off the heat.
  2. Remove the onions, and in the same pan brown the bacon lardons, until they come golden and render some fat.
  3. Preheat the oven to 170C / 150Cfan. Place the tart tin on a baking tray. Spread the grated cheese evenly at the bottom of the cooked crust. Then sprinkle over the filling ingredients evenly.
  4. For the custard, place the flour in a measuring jug or bowl, and whisk in one egg until no lumps of flour remaining. Add all the other remaining ingredients, and whisk well.
  5. Pour the filling into the crust. One tricky bit here is to not to fill it completely as it’s impossible to transfer into the oven without spills. So pour about a three-fourths and place the baking tray in the oven. Then gently pour over the rest of the filling and place the tomato slices on top if using.
  6. Occasionally you may have some filling left over. In that case, partly cook the tart, pull out the baking tray halfway, and make a cut in the centre with a knife and pour the remaining filling it.
  7. Quiches look best when filled to the brim, so go as far as you can with the filling without letting it run over.
  8. Bake the tart for anything between 30-45 minutes, the centre should be softly set but still wobbly. The timing depends on the filling ingredients used.
  9. Reheat in a hot oven and flash it under a hot grill to get a good golden colour.
Recipe Notes

When I owned an excellent German oven in Singapore, I got away without pre-baking the crust,  by using the intensive bake setting that cooks through the pastry bottom.  At the bakery as well, we always baked quiches directly, without pre-baking,  but the quiches were baked on a stone hearth, and the bottom cooked through well.

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