Living with 2 hungry boys can make our food shopping expensive! admittedly one of the boys is still classed as a half pint but by god can he eat! and trying to get the boys to eat something other than crisps, biscuits and sweets is hard! So I try to make healthy things from scratch to try and keep costs down.
Tom will eat anything you put in front of him as long as it’s not chocolate (freak!) And I am an extremely lucky mummy- I 100% feel for all the mum’s out there that struggle to get their little ones and some of the older ones to eat certain foods but my terror luckily enough will eat or at least try everything you put in front of him no matter what it is! Please don’t hate me!
So Quiche is always a great option for Lunches snacks and part of a Main Meal. Tom’s mum is hands down the queen of quiche! when she makes them she has to make at least 4 to go around the family. But by god is it good, that’s what made me feel like giving it ago. Before trying Sue’s quiche I have never been a big fan and I only really tried it to get Tom off my back, It was amazing.
After some Pinterest searching and Googling I had seen enough recipes to decide to give it a go. As you may have read in my other posts I tend to deviate from any recipe I try. I like to life on the wild side when it comes to baking!
So for the ingredients. Now I’m a big pastry cheat. I hate making it so out of ease I usually bulk buy and freeze the Jus-Roll pastry.
1- Jus Roll Short crust pastry sheets
300 ml of double cream
1 onion chopped
I usually use 2 packets of Bacon but it’s totally up to you how much you use
Same goes for cheese as much or as little as you like.
Salt and pepper for seasoning
optional dash of Lea and Perrins Sauce
optional 1/2 tsp of Dijon Mustard
Preheat the oven to 210 degrees or if you have a fan oven like mine 190 degrees.
Too start with grease your Quiche dish with either butter brushed around the dish or grease proof paper. Then lay out your pastry and line the dish with the pastry, don’t cut of the excess pastry just yet!
Now I’ve only ever blind baked when I’ve cooked a Quiche so this next bit could be totally wrong, I then line the bottom of the pastry with grease proof paper and fill the dish with baking beans, make sure to push these towards the edges to help prevent pastry shrinkage.
Then place in the oven for 12 minutes. Whilst this part bakes Its time for the filling.
Cook your bacon in whatever works best for you. I oven cook my bacon whilst the pastry part bakes. But of course you can fry it or grill, whatever as longs a its cooked. You don’t want to over cook it either so I do mine for a 5 minutes either side. Whilst the bacon is cooking fry up your chopped onion and put to the side to cool.
Remove the pastry from the oven and remove the baking beans and grease proof paper and put to one side.
Once your bacon’s done cut up in to chunks and put with the onion.
In a bowl whisk together 4 eggs and your cream, season to your flavouring with salt, pepper. mustard or Lea Perrins. I do things slightly different to the recipes I saw online. Rather than fill the bottom of the pastry with the cheese bacon and onion I add it all to the egg and cream mixture and then pour in to the pastry.
Whack in the oven for 35-40 minutes, on the middle shelf. If it starts to get a little to crisp on the top wrap foil over it just to prevent it burning.
Once cooked trim excess pastry and let cool.
Serve hot or cold with a salad and its a real winner