Quiche: Bacon, Cheese n Onion
How to make four 5” Bacon, cheese n onion Mini Quiches, using my hot water crust pastry method, easy step by step instructions, from start to finish.
Ingredients
Method
- Pastry ingredients:
- 300g / 11oz Plain or All-purpose flour
- 70g / 2½oz Lard or solid vegetable fat
- 70g / 2½oz Butter (unsalted)
- 130g / 130mls Water
- 6g / ¾tsp Salt
- Quiche Filling:
- 8 Eggs (medium size)
- 100g / 3½oz Grated Cheddar cheese
- 200g / 7oz Bacon Lardons
- 1 Medium size Onion (Diced)
- 2 Cloves Garlic (Diced)
- 50mls Double or heavy cream
- 1 Bunch of Chives or Parsley (chopped small)
- Freshly ground black pepper to taste
- Making the hot water crust pastry:
- Mix the salt and flour together, form a well in the centre.
- Place the water on a medium to low heat, add the butter and lard to the pan, bring to a simmer.
- Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
- Tip the contents of the bowl out onto a non-floured surface.
- Gently knead the dough until it all comes together.
- Cut the pastry onto 3 equal pieces.
- Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
- Blind baking the pastry cases:
- Preheat your oven to 170°C / 340°F / Gas mark 3.
- Grease four of your 5-inch pie tins.
- Roll out your pastry to 3mm thick, and cut out 4 circles 6¼in / 16cm in diameter.
- Place the pastry into the greased tins leaving a little sticking up over the edge of the tin.
- Prick a few holes in the pastry base, this is called “Docking” the pastry, and it prevents the pastry from bubbling up when baking.
- Scrunch up 4 pieces of 18cm / 7in round parchment paper, place them on top of the pastry in the tins.
- Fill the cases with ceramic or dried beans and gently press it down, (I use raw uncooked rice in the video).
- Place all 4 tins on a baking tray, bake in the preheated oven for 25 minutes.
- Once baked remove from the oven, lift out the blind baking beads, leave the pastry cases in the tins, and allow them to cool.
- Leave the oven running at the same temperature.
- Whisk up the eggs in a large jug, once runny, add the cream and whisk that in.
- Building up your Quiche:
- Place a little of the grated cheese in the pastry cases, then cover it with a little of the egg mixture, then add some of the bacon & onion mix, add a little more egg mixture, layer up each pastry case like this until full.
- Place all 4 tins on a baking tray, and bake in the preheated oven for 20 minutes.
- Remove from the oven and allow to cool on a wire rack for 10 minutes.
- Once that 10 minute is up, remove the quiches from the tins, and serve.
- These may be served hot or cold.
- Enjoy.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
