Quiche is so incredibly good….I hardly ever make it – I would just gobble the whole thing down in one go. But a brunch party, picnic or pot-luck dinner is the perfect excuse for baking a quiche and having a few slices. A big thank you to TC and VV for inviting me and giving me a wonderful pretext for making this quiche 🙂
Over the years I’ve tried many different quiche recipes and the variations are endless. This recipe combines the two things that I believe to make a truly beautiful quiche: First a rustic crust with some character to it, then a creamy, slightly salty filling that is pure decadence.
Eat the quiche at room temperature. And although leftovers taste good the next day, the quiche is at its best the day it is baked.
Besides tasting great, this healthy rye crust also incredibly convenient: the crust can be baked a day in advance. On the day itself you only need to add the filling and shove it in the oven for an hour.
If you are really pressed for time, you could replace the crust with ready-made puff pasty. Its a quick fix that tastes good.(This is how I used to make this quiche before discovering this fabulous rye crust.) But I am quite sure if you try this healthy rye crust just once you will be sold on it like I was.
Another time saver is to replace the onions and bacon with cooked ham cut into cubes. A lovely and more gentle tasting alternative.
(crust from the blog ‘Appetite for Life‘)
one quiche about 24cm
110g all-purpose flour
55g rye flour
handful of quinoa
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1/2 tsp salt
4 tbsp olive oil
cold water to combine pastry
100g bacon rashers / slices
200g gruyere cheese
- Preheat oven to 200C.
- Line the base of a round cake tin and grease the sides.
- In a bowl combine flours, quinoa, seeds, salt.
- Add oil. Knead by hand slowly adding water until a ball forms that is not sticky.
- Set aside a small amount of dough to mend any wholes that might appear during pre-baking.
- Dust working surface with flour. Roll out the and transfer to the tin. (Should the pastry tear whilst you transfer it you can simply mend it in the tin.)
- Prick the base a few times with a fork.
- Pre-bake (empty) for 15 minutes until golden brown.
- When you remove the pastry from the oven check for wholes and mend them with the left-over fresh pasty.
- The crust can be prepared up until this point. Allow the oven to cool down and keep the crust in the oven over night, covered with a tea towel.
- Slice the onion into rings. Gently cook the rings until soft and sweet (about 10 min). They should not brown too much.
- Fry the bacon slices until brown (about 5 min) and drain on kitchen paper.
- Grate the cheese.
- This could also be prepared the day before.
- Pre-heat oven to 200C.
- Place onion into the crust. Rip the bacon into large chunks and crumble on top.
- In a bowl briefly stir eggs.
- Add cream, cheese, salt and pepper.
- Pour the egg mixture into the casing.
- Bake the quiche for 45 – 75 min. After 30-45 min start checking the quiche; if it is browning too fast cover it with aluminum foil.
- Allow the quiche to cool down to room temperature before serving.
Tips & Variations
- Crust: use ready-made puff-pastry for a quick fix
- Filling: replace onion and bacon with cooked ham in cubes. These can be stirred straight into the egg mixture