Maple bacon and Gruyère quiche

    1 hour 10 min

    This is a recipe I made after my boyfriend found one in a store, bought it and said the idea was good but the taste was lacking! Whenever I make this I'm feeding a family of eight so I tend to use a 12 inch loose bottomed flan/pie dish. This quiche keeps well in the fridge for up to two days.


    Kent, England, UK
    7 people made this

    Serves: 8 

    • 6 to 7 rashers smoked bacon
    • 6 tablespooons maple syrup
    • 1 tablespoon olive oil
    • 2 medium brown onions, diced
    • 1 shortcrust pastry sheet
    • 300g Gruyere cheese, grated
    • 200g mature Cheddar cheese, grated
    • 3 medium eggs
    • 500ml double cream
    • salt and pepper to taste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat your oven to 180 C / Gas 4.
    2. Grill the bacon on a medium heat (it wants to be crispy not burnt). Once cooked to your liking, remove from the grill and let cool for 5 minutes. Using a sharp pair of scissors cut the bacon into bite sized pieces and place in a bowl. Pour in the maple syrup making sure all the bacon is coated and let sit covered on the side until needed.
    3. Saute the onions gently in the olive oil until soft. Set aside until needed.
    4. Roll out the pastry and line your 12 inch flan dish with it. Prick the base all over with a fork, then cover the top of the pastry with baking parchment and fill with dried beans. Place on the middle shelf in the oven for 15 to 20 minutes to "blind bake". The pastry is done when it's lightly golden and looks a little dry.
    5. Turn the oven up to 190 C / Gas 5.
    6. Place cheese into a large mixing bowl, add the bacon mixture and the onions. Lightly beat the eggs in with the cream, then pour into the cheese mixture. Season to taste. Stir well to combine. Pour into the prepared pastry case
    7. Place on the middle shelf in the oven. Bake for 40 minutes or until the quiche has browned on top and feels firm to the touch.
    8. Whilst still in the flan dish place on a baking rack and allow to cool. Cut once at room temperature and enjoy!


    During the cooking process I place a baking tray on the shelf below the quiche to catch any runoffs or leaks.

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