I thought this recipe would be useful to post in the New Year because I am sure, like me, many of you still have a fridge packed with cheese leftover from Christmas.
Alas, the daily cheeseboards I enjoyed over the festive period are no more so I wanted a way to use up all of this cheese and make something delicious with it.
This quiche is so easy to put together and it is one of those great recipes that will work with pretty much any cheese you have hanging around in your fridge – I used a mixture of Stilton, St Agur, Double Gloucester with onion and chives, Wensleydale with apricots and Port Salut. I actually dreamt about this quiche last night after having a big slice for dinner…it’s that good!
Now if you are busy or have a bit of a fear about making pastry from scratch then by all means buy some ready-made shortcrust pastry or a pre-made base – this quiche is really all about the filling.
However, I decided to christen my new KitchenAid (a Christmas present from my lovely husband!) last night and made my pastry from scratch. I will include the pastry details in the recipe for those of you that want to have a go!
Before I start with the recipe details, let’s just take a minute to appreciate this appliance in all its beautiful pistachio-coloured glory:
250g of plain flour
125g of cold butter, cut into cubes
A pinch of salt
4 rashers of streaky bacon, cut into chunks
2 onions, sliced
284ml of single cream
Salt and pepper
A pinch of mixed herbs (you could use fresh or dry herbs)
250g of mixed cheeses
How to make it
- Begin by making your pastry. Combine the flour, butter and salt until they have the appearance of breadcrumbs
- Add 4-5 tablespoons of cold water and start to work into a dough
- Tip the contents onto a floured surface and knead gently until your dough has come together to form a ball
- Wrap it in clingfilm and chill for about half an hour
- Preheat the oven to 180°C, Gas Mark 4
- While the dough is chilling, fry the bacon until lightly browned and then the onions for about 10 minutes until they have softened and turned golden then put to one side
- Mix together the eggs, cream, salt, pepper and mixed herbs
- Get your chilled pastry dough and roll it out on a floured surface until it will cover your quiche dish
- Lay the dough inside your dish (I always rub a little olive oil over the surface first) and using a smaller piece of leftover dough, gently push it in to all the edges. I gave a little whoop of delight at this point as my previous attempts at making pastry have been poor!
- Lay a piece of greaseproof paper over the pastry and add your baking beans
- Bake for 15 minutes on a baking tray
- After 15 minutes, take the tray out of the oven, remove the beans and lightly prick the base with a fork
- Bake for another 10 minutes until the pastry has just started to turn golden
- Now it’s time to fill the quiche! Begin by crumbling all your cheese into the base
- Then layer on the bacon and onions
- Finally, pour over the cream mixture and gently give it a shake
- Turn the oven down slightly to 140°C, Gas Mark 3 and bake the quiche for 40-45 minutes until it is golden brown and the filling has set
- I couldn’t resist having a slice of this warm with a fresh salad and some of my auntie’s homemade chilli jam on the side, but this is also delicious cold the next day
If you don’t have loads of leftover cheese, then I have noticed that the supermarkets are selling their truckles of Christmas cheeses for as little as 30p now so get down there asap!
Now that I have mastered the KitchenAid, I plan to spend my last day off baking something sweet and ignoring the fact I have to go back to school and be a proper adult again tomorrow!
Is anyone else feeling the back-to-work blues? Luckily, I have a few evenings out planned to get me through the first week back! x