Egg-free cheese & bacon quiche
If you want to add more Mediterranean recipes to your repertoire, Egg-free cheese & bacon quiche might be a recipe you should try. This recipe serves 8 and costs 90 cents per serving. This morn meal has 413 calories, 9g of protein, and 41g of fat per serving. This recipe is liked by 46 foodies and cooks. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of bacon, plain flour, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so great. Gluten-Free Leek Bacon & Four-Cheese Quiche, Low-Carb Bacon and Egg Quiche, and Crustless Spinach and Bacon Egg Quiche are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
200g chopped smoked streaky bacon
100g butter
pinch of cayenne pepper
85g mature cheddar, grated
300ml double cream
2 tbsp egg replacer (we use Ener-G for recipes like quiches that need particular help setting; as brands vary, follow pack instructions)
4 tbsp milk
1 tbsp olive oil
1 large onion, finely sliced
25g parmesan, grated
2 tsp plain flour
Equipment:
food processor
oven
frying pan
whisk
Cooking instruction summary:
Either by hand or in a food processor,mix the flour, butter, cheese and pepperwith enough cold water to combine,then knead lightly until smooth. Rollout the pastry and line a 23cm loosebottomedtart tin. Cover with cling filmand chill for 30 mins. Any leftover pastrycan be frozen for up to 1 month.Heat oven to 200C/180C fan/gas 6.Remove cling film, line with greaseproofpaper, fill with baking beans and bakefor 15 mins until the sides are crisp.Remove beans and paper, then returnpastry to the oven and cook for another5-10 mins until lightly golden. Cool.To make the filling, heat oil in a pan.Cook the onion until soft and the baconuntil browned. Scatter over the pastrybase, discarding excess fat, followedby half the cheese. Whisk the egg-freesubstitute, flour, cream and milktogether and pour into case. Scatterremaining cheese on top.Lower the oven to 150C/130C fan/gas 2 and bake the quiche for 35-40mins, or until the filling is set and thetop brown. Stand for 10 mins beforeremoving from the tin.
Step by step:
1. Either by hand or in a food processor,mix the flour, butter, cheese and pepperwith enough cold water to combine,then knead lightly until smooth.
2. Rollout the pastry and line a 23cm loosebottomedtart tin. Cover with cling filmand chill for 30 mins. Any leftover pastrycan be frozen for up to 1 month.
3. Heat oven to 200C/180C fan/gas
4. Remove cling film, line with greaseproofpaper, fill with baking beans and bakefor 15 mins until the sides are crisp.
5. Remove beans and paper, then returnpastry to the oven and cook for another5-10 mins until lightly golden. Cool.To make the filling, heat oil in a pan.Cook the onion until soft and the baconuntil browned. Scatter over the pastrybase, discarding excess fat, followedby half the cheese.
6. Whisk the egg-freesubstitute, flour, cream and milktogether and pour into case. Scatterremaining cheese on top.Lower the oven to 150C/130C fan/gas 2 and bake the quiche for 35-40mins, or until the filling is set and thetop brown. Stand for 10 mins beforeremoving from the tin.
Nutrition Information:
covered percent of daily need
