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Bacon and Onion Quiche

recipe from abbylidiastephanie.blogspot.com
Bacon and Onion Quiche
adapted from Stephanie's Quiche Lorraine, pg 114
Serves 6
2 medium onions
olive oil
6 thick rashers bacon
375g sheet puff pastry, thawed ready to use
6 eggs
2 tbsp milk

Slice onions into rings and fry over low heat in olive oil until nice and caramelised, about 30 mins. Allow to cool. Chop bacon into pieces and fry in same pan that the onions were fried in. Cool slightly on some kitchen paper to remove any excess fat.

Preheat oven to 170°C

Roll out pastry if needed to fit deep slice tin (20 x 30 x 5 cm). The roll of pastry I bought already fit the tin. Trim edges of pastry and ease pastry into tin. Scatter over cooled onions, then bacon.

Break eggs into a bowl and add milk and salt and pepper to taste. Eggs can be broken into a separate cup to check that they are good before adding to all the other eggs. Whisk until just combined. Pour over onion and bacon and bake in the oven for about 30 mins, until firm and golden. Cool for about 15 mins before cutting into 6 pieces and removing from tray.