Breakfast

Bacon and Chicken Quiche | Brunch Time |

Bacon and Chicken Quiche

Bacon and  Chicken Quiche is a terrific dish.  It can be served, for a nice change, at Breakfast, Brunch or a light lunch with friends.  It works well as a Picnic dish too.

Chicken and Bacon Quiche

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 Minutes Cooking Time: 25 Minutes

Bacon and  Chicken Quiche is a terrific dish.  It can be served, for a nice change, at Breakfast, Brunch or a light lunch with friends.  It works well as a Picnic dish too. 

Ingredients

  • 1 Pack Frozen Shortcrust Pastry Defrosted
  • 1 dash Plain Flour for rolling
  • 200 g Pack of Bacon unsmoked or smoked
  • 100 g Parmesan Cheese Grated
  • 200 ml Double cream
  • 6 Large Eggs
  • 1 Tsp Coarse mustard
  • 200 g Cooked Chicken Can be leftovers
  • 200 g Mushrooms
  • 1 Onion (Chopped Finely)
  • 1 Clove Garlic - Crushed and Chopped
  • 1 Tsp Olive Oil
  • 1 Handfull Flatleaf Parsley ( chopped)

Instructions

1

Preheat oven to 200C/fan 180C/gas 6.

2

Roll out pastry as thinly as you can and line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin).

3

Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

4

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

5

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. You don't want a soggy bottom!

6

Prepare the Filling

7

While the pastry cooks, prepare the filling.

8

Heat a small frying pan, and add the oil and fry the onions and garlic for a few minutes. Add the Bacon and fry for a couple of mins and drain off any liquid that comes out, then continue cooking until the Bacon just starting to color. Add the Chicken and mushrooms and fry until the mushrooms are starting to brown.

9

Now scatter the filling over the bottom of the baked pastry case.

10

Prepare the Savoury Custard

11

Using a whisk, beat the eggs, double cream, chopped parsley, and coarse mustard. Season (you shouldn’t need much salt) and add nutmeg.

12

Add your grated cheese and whisk till everyone is bound together.

13

Cooking Your Quiche

14

Pour half the liquid into the filling into the pastry case.

15

Half-pull the oven shelf out and put the flan tin on the baking sheet.

16

Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter a little grated cheese over the top, then carefully push the shelf back into the oven.

17

Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the center should not feel too firm).

18

Let the quiche settle for 4-5 mins, then remove from the tin.

19

Serve freshly baked, although it’s also good cold

Notes

You can really experiment with fillings for a Quiche. We have made Bacon and chicken quiche with mushrooms, but you can experiment with other ingredients too. Cheese and Asparagus work well as does Bacon and Brie. One favorite is smokey bacon and sweet potato which we were served many years ago in New Zealand. 

Quiche is a savory open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.

Quiche became very fashionable in the 1970’s as a simple Quiche Lorraine. It the re-emerged in the 2000’s as a much thicker variation with more adventurous fillings.

Wine Matching

We served a Simpsons of Servian Sparkling Rose 2016. The new vintage of Charles and Ruth’s sparkling rose… and it’s an absolute beauty. Pale pink bubbles with serious finesse, super-crisp and bursting with fresh strawberries… with a dollop of whipped cream to finish. Available from Naked Wines.

 

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