Tuesday, August 23, 2011

Frugal Feasts: Quiche

As I have told you before, when it comes to savoury dishes, I hardly ever follow a recipe, I just throw stuff in and hope for the best. And well I baked this version of my quiche recipe last week and thought I would share.

Quiches are a regular at our place, not only they are quick, but they are cheap. Two things I like in a meal.

Depending on my time constraints, I either make my own pastry or whip out whatever pastry I have in the freezer. Be it pre-package puff or shortcrust pastry. Either work a treat, and the kids love the it regardless of what pastry I use. For this example I am using both Short crust and Puff Pastry (I only had one sheet of short crust left...)

If using pre-packaged sheets, be sure to get them out of the freezer first so they defrost enough in time.

First off dice the following and fry off in a pan until onion is transparent.

4 Rashers of Bacon
1 Brown Onion

Whilst your onion and bacon is cooking combine the following ingredients in a bowl.

3 Eggs
1 tin of Corn- drained
Parsley/Chives,  or whatever herbs you have on hand- I used chives yesterday.
300ml Cream
1/2 cup milk
1 cup grated Grated Cheese- I used tasty

 Once onion and bacon has cooled enough as to bowl of above ingredients and combine well. (To be completely honest sometimes I skip cooking the bacon and onion and just add them all to the raw ingredients, no one has died...)

Preheat over to 180 degrees Celsius. Grease quiche or muffin tins and line with pastry. You can blind bake your pastry at this point, or be lazy like me and skip to the following step.

Pour into prepared quiche tin. I doubled this recipe yesterday and used 2x 6 hole muffin tins and one large quiche tin. Bake for approx at 180 degrees for 30-35 minutes or until the egg is cooked through....

Do you follow all the rules when baking quiches? Do you always blind bake your pastry? Do you always pre-cook your bacon and onions? Or do you cheat like me??


  1. I never follow a recipe Amy...I just add a bit of this and a bit of that and hope for the best...such an easy way to cook, though I have had some drismal failures :)

    I much prefer to saute my quiche filling first..I think it adds to the flavour and I haven't baked blind since training as a chef over 20yrs ago.


  2. Yep, I always follow a recipe. I have had too many not-very-nice meals without recipes.

    I will make a couple of variations if I don't have particular minor ingredients (e.g. a herb or a certain vegetable), but the main ingredients are always there. If it says blind bake, I blind bake. If it says saute, I saute!

    PS - love the idea of corn in the quiche. I might try that one.

  3. Sounds yum! I'm a bit of a throw things together cook too :-)

  4. I like how you use the muffin pans - perfect kid sized quiches. Brilliant. I'm a follow the recipe kind of girl most of the time. There are a few things where I ad lib, but it has to be something I've made many times before!


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