Bacon Onion & Potato Quiche

0.0/5 rating (0 votes)
  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Difficulty: Easy
  • Print:
Bacon Onion & Potato Quiche
 

Ingredients

  • 1 x 24cm x 4cm baked blind shortcrust pastry shell, brushed with egg to seal
  • 2 tbsp oil
  • 4 rashers back bacon, cut into very small pieces
  • 2 onions, peeled and finely chopped
  • 350g cooked potatoes cut into small cubes
  • 2 tbsp roughly chopped parsley
  • 250g finely grated Gruyere or Emmental cheese
  • 4 medium eggs
  • 1 pint milk, boiled and cooled for 10 minutes
  • pinch nutmeg
  • salt and freshly ground black pepper

Share This

Follow Phil

Method

  • Preheat the oven to 180°C, Gas 4.
  • Heat the oil and add the bacon and cook for 10 minutes, then add the onions and cook for a further 5minutes.
  • Spread over the base of the flan, then sprinkle over the cooked cubed potatoes.
  • Sprinkle over the parsley then top with the cheese. 
  • Gently whisk the eggs with hot milk, nutmeg and season with salt and pepper.
  • Pour over the cheese but only half fill.
  • Place the flan on a baking tray then place in the oven, fill up the flan to the top now it's placed in the oven. This way, you do not get any spillage.
  • Bake for 25-30 minutes do not soufflé.
  • I like to serve my quiche with a crisp, dressed green salad.