Brie and smoked bacon quiche

So many cute bee and related accessories in the beehive state- Utah.


I love home made quiche , indeed I wouldn't dream of buying dry, dry shop bought quiche- yuk!

It's a great way to use up old bits of cheese and meats from the fridge. Make your own short pastry and you have a delicious mid week lunch, or supper.

I have returned to Brie as my chosen cheese in this version and combined with smoked back bacon, well it is scrumptious. I love a dollop on Branston Pickle on most thing ( though not with my sponge cake) so I decided to spread the pastry case with a thinish layer ( you go for it if you want to with a thick layer) before covering with the sliced Brie.

Brie and Smoked Bacon Quiche



This is enough for a 26cm/10″ tart tin. Using the loose base type helps release any sticky pastry bits. Alternatively place to large overlapping foil strips in the tin if using a fixed base type. Just spray with easy release spray. I don't bother to bake quiche blind. I would dream of it ever when I'm at home with my Aga because you simply scoot it onto the floor of the roasting oven for 10-15 minutes. Even in my conventional oven in the states I preheat to 430°F/220°C pop it in for 10 minutes before reducing temperature to 350°F/ 170°C


200g plain/ all purpose flour . You could substitute wholewheat flour in whatever percentage you chose. Bear in mind you'll need more iced water if you replace all plain flour.

100g very cold unsalted butter

Pinch salt

60g iced water ( add slowly as you want just enough to bind the mixture)



300g smoked back bacon . I have also used pancetta which works well and can be bought chopped into small pieces) I like to fry the bacon first.

300g Brie sliced

4 large eggs and 1 egg yolk

300g single cream/half and half

Seasoning ( add nutmeg if liked)

Enough Branson pickle to cover pastry case ( optional but delicious!)

Parmesan for generous grating on top


Preheat oven to 440°F/220°C in not baking pastry blind

Prepare pastry case and refrigerate ( or freeze) for 30 minutes.

Savoury shortcrust pastry is the easiest pastry to work with. If you make double quantities (450g flour) you can freeze half.

The Thermomix or a food processor makes light work of pastry as long as you use really cold butter and iced water.

In a Thermomix mix on sp 8 for 10 seconds. I like to use the pulse function as this avoids over mixing when adding water. Many food processors also have this function.

Tip out onto work surface and pull together before wrapping in cling film, flattening and refrigerating for at least 30 minutes.

Roll the pastry to fit the tin Use cling film to help if you have hot hands by placing the cling film between your rolling pin and the pastry. Also use a little ball of pastry inside cling film to press into the corners – no nail marks, or torn pastry. Pop back into fridge or freezer again for 30 minutes.

To make the filling

I mixed my liquid ingredients, eggs, cream and seasoning, in the Thermomix for 20 seconds sp 2. Alternatively use a whisk.

Arrange the Brie slices and bacon on the pastry case.

Pour in the egg mixture.

Grate Parmesan on top

Bake for 10-12 minutes before reducing temperature to 180°C/350F and baking for a further 30 minutes. Check filling set.

Variations – i love using care aliased red onions in the base too.

If you have any questions don't hesitate to ask. Branson pickle is a well know British chutney but is hard to find in the US. If you have a favourite chutney like mango or lime, I feel this would work too.

Happy baking!



2 Comments Add yours

  1. nowathome says:

    I will just have to make this one! It looks delicious!!

    Liked by 1 person

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