Quiche is one of those things that people order all the time at cafes but are scared to make at home, but, what if I told you it’s really just a fancy name for an egg & bacon pie?!


The pastry to a Quiche is fairly easy to make – just dump 1 cup of plain flour, 1/2 cup of self raising flour & 1/2 teaspoon of salt into a mixing bowl. Use your fingers to gently rub in 90g of butter (easiest to do if you’ve chopped up small then let soften) before adding in a good handful (90g) of grated cheddar cheese. Use a couple of tablespoons of water to mix it to a dry dough then knead ever so lightly on a floured board. Roll out your pastry & line the base & sides of a deep pie dish. Make sure you remember to grease it first to stop from sticking.

Next we want to crack on with our filling but first, pre-heat that oven to 250c.

Grab yourself a frypan, melt a knob of butter & fry off half a dozen diced mushrooms along with 4 diced bacon rashers. Season generously with salt & pepper & add in 1/2 teaspoon of mustard powder (I use Keens). Mix it all up really well & set aside.

Gently warm up 2 cups of milk in a saucepan.

In a mixing bowl, whisk up 3 eggs & slowly add the warmed milk. Chuck in the fried mixture & a couple of teaspoons of chopped parsley. Make sure it’s all combined really well.

Pour the filling into the pastry case & bake for 10 minutes before turning back the heat to 200c & baking for a further half hour or until the Quiche is set (just a gentle wobble in centre so you know it’s not liquid still).

No excuses now as to why you shouldn’t indulge in this cafe staple at home.


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