The ultimate and original quiche! A golden, buttery pastry filled with crisp bacon, caramelised onion and creamy set custard. It works as brunch, lunch or supper and can even be a tea-time treat, although you never have to enjoy it with tea... Rather try it with a wonderful glass of our Culinaria Pinot Noir Chardonnay!

Serves: 6–8

Preparation time: 30 minutes (plus chilling time)

Cooking time: 50 minutes Level: moderate

Ingredients:

Crust Dough

220 g cake flour

1 Tbsp (15 ml) sugar

½ tsp (2.5 ml) salt

133 g cold butter, cubed

2 eggs

¼ C (25 g) grated Parmesan

Filling

4 large eggs

2 egg yolks

1 ¼ C (310 ml) fresh cream

⅓ C (80 ml) mature cheddar, finely grated (optional)

250 g streaky bacon, diced

1 onion, finely chopped

2 garlic cloves, finely chopped

Garnish

reserved crispy bacon bits

1 Tbsp (15 ml) chopped chives 1 sprig fresh thyme, leaves picked (optional)

Method

Crust Dough

Combine the flour, sugar and salt in a large bowl. Rub the butter in until the mixture resembles fine breadcrumbs. Add the Parmesan, then mix in the eggs to form a soft dough. Shape into a disc, wrap with cling wrap and chill for 30 minutes.

Preheat the oven to 180 °C.

Roll the dough out evenly on a lightly floured surface, large enough to line a 25 cm round tart dish/tin (can be a fluted ceramic dish or a loose-bottomed tart tin). Grease or lightly spray the tin/dish. Lay the pastry into the dish, pressing in gently to line the base and sides. Trim the edges, prick the base with a fork, and chill for 15 minutes in the fridge.

Line with baking paper and fill with baking beans. Blind bake for 20 minutes, then remove the paper and weights and bake for a further 5 minutes until lightly golden. Set aside.

Filling Fry the bacon in a pan over medium heat until crispy. Remove about 50 g and set aside for garnish. Add the onion to the pan and cook until soft and golden. Stir in the garlic and cook for another minute. Remove from the heat and allow to cool slightly.

In a jug, whisk together the eggs, yolks and cream. Season lightly with salt and pepper.

Spread the bacon and onion mixture evenly over the base of the tart and scatter over the cheese (if using). Pour over the custard and bake for 25 minutes, or until just set with a slight wobble in the centre.

Allow to cool slightly before removing from the tin (if using a loose bottomed tin). Top with the reserved crispy bacon and a sprinkle of chives and fresh thyme.

Slice and serve with a fresh green salad.