When it comes to quiche, there are so many different flavour combinations you can do; from pea and asparagus to ham and tomato, the options are seemingly endless. However, we reckon this Cheddar, bacon and sage combo is a total winner. There is an added layer of Cheddar at the base so you get a delicious cheesy mouthful with every bite, and the sage works beautifully with the crispy bacon. This recipe includes instructions on how to make the crust, but you can alway buy a ready-made version if you want to save on time. Serve it up with a simple salad and a lemony dressing to cut through the richness of the quiche. It’s the perfect dinner!
- 1¼ cups (160 grams) plain flour
- ½ tsp salt
- 10 tbsp (150 grams) unsalted butter, chilled, cut into ½-inch (1¼ cm) cubes
- 1 egg white, lightly beaten
- ½ cup Cheddar, grated
- 6 strips bacon, cut into ½-inch (1¼ cm) pieces
- 3 eggs
- 1½ cups (360 ml) heavy cream
- 2 tbsp chopped fresh sage leaves
- ¼ tsp ground black pepper
- ¼ tsp grated nutmeg
- ½ tsp salt
- 1 tbsp (15 grams) unsalted butter, cubed
1. To make the crust, in the bowl of your electric mixer (or food processor), combine flour and salt. Add butter and pulse until mixture forms pieces the size of beans. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.
2. Heat oven to 170°C. On a lightly floured surface, roll out the dough and press it into a 9-inch quiche or pie pan. Line with baking paper and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and parchment paper and bake for 5 to 7 minutes more, until lightly golden.
3. Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
4. Meanwhile, in a large pan over medium heat, cook the bacon until lightly browned but not yet crisp. In a medium bowl, whisk together the eggs, cream, sage (reserve a little for the top of the quiche), pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust (reserve a few pieces for the top of the quiche), then carefully pour in the egg mixture. Dot with the butter pieces, sprinkle with reserved sage and bacon and return to the oven.
5. Bake for 30 to 40 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving with a simple light salad.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here