A versatile quiche recipe with an egg filling that melts in the mouth. Balance the flavours with a pop of sweetness from caramelised onions and the savoury richness of bacon.

Prep time: 0:30 hours / Cooking time: 1:15 hours / Serves 8

 
 

Ingredients

Shortcrust pastry

  • 250g standard flour 

  • 125g cold unsalted butter (cubed)

  • 1⁄2 tsp salt

  • 1 Otaika Valley Free Range Egg yolk
    (Size M)

  • 60ml iced cold water

Filling

  • 100g spinach

  • 200g bacon, diced

  • 1 medium onion, sliced

  • 4 Otaika Valley Free Range Eggs
    (Size M)

  • Pinch of salt and pepper to taste

  • 300g cream

  • 80g grated cheese

Directions

Shortcrust pastry

  1. Place the flour, butter and salt in a food processor and pulse until it resembles breadcrumbs

  2. Add the egg yolk and gradually the water until it turns into a ball of dough

  3. Remove from the food processor, flatten into a thick round disc and wrap in gladwrap to refrigerate for at least an hour

  4. After chilling, lightly flour the bench top and rolling pin

  5. Roll the chilled dough to a circle

  6. Roll the dough over the tin and cover it completely with an even overhang

  7. Press the dough into the base and the side of the tin

  8. Roll the rolling pin across the top to cut off the excess pastry. Pierce the bottom all over with a fork

  9. Chill the dough in the fridge for 30 minutes

  10. Preheat the oven to 200°C bake or 180°C fan bake

  11. Line baking paper onto the pastry and put ample baking beans or uncooked rice on top to weigh it down

  12. Bake for 15 minutes

  13. Carefully remove the beans/rice and brush some beaten egg onto the pastry. This gives it a protective layer for the filling later

  14. Bake for another 7 minutes until light golden

Filling

  1. Prepare the filling by cooking the bacon and spinach, and caramelising the onion*

  2. Gently whisk the eggs with salt, pepper and cream

  3. Lay the bacon, onion and spinach across the baked pastry

  4. Sprinkle some of the cheese

  5. Pour the egg mixture on top

  6. Scatter the rest of the cheese over the top

  7. Bake for 35 - 40 minutes until the top is golden

  8. Rest for about 20 minutes before removing from the pan to cut and serve

Tips:

  • Make sure the water is iced cold. This keeps the butter cold, leading to a flakier pie crust

  • The quiche will continue to cook after removing from the oven so it is ok if the centre is a little jiggly. Be careful not to over-bake so the filling is not rubbery

  • Make sure your choice of quiche fillings (bacon, spinach, onion) are as dry as possible so the quiche can set well

*Caramlise the onion by cooking it slowly over low heat. Once softened, add 1/2 tsp of brown sugar and a splash of balsamic vinegar and let the onion cook until sticky and caramelised. 

 Recipe by Cecilia Wong, Ultimate Omnoms @ultimateomnoms