About this recipe:This quiche is quick to make and tastes fantastic. A shortcrust pastry case is filled with bacon, ham, Gruyere cheese and a savoury egg custard. It's perfect for dinner or packed lunches.
1 pinch ground dried basil
1 sheet shortcrust pastry
1 teaspoon oil for greasing
100g ham (ham end if possible), diced
200g grated Comté or Gruyere cheese
250g bacon, cut into thin slices
400ml creme fraiche
salt and pepper to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Cook the bacon in a frying pan and drain on kitchen towels if needed.
Beat together the eggs in a bowl. Add 1/2 grated cheese, cream, salt, pepper and basil. Stir to combine.
Line a greased quiche dish with the shortcrust pastry. Evenly prick the base with a fork.
Scatter ham and bacon into the pastry case, then pour in the egg mixture. Top with remaining cheese and bake for 40 minutes or until golden and set.
Made it according to recipe, no changes made. It was lovely! Used new quiche tin (Double coated Teflon with small holes in the bottom to improve airflow and avoid soggy bottom. Worked well. - 17 Dec 2016