Cheddar, smoked bacon and courgette quiches

Cheddar, smoked bacon and courgette quiches

More Home Comforts
Peter Cassidy

There are a couple of quiches in this book: when they’re made with good-quality ingredients, including courgettes freshly picked from the garden, there’s little better for a lunchtime snack. The key is in the cooking: nice, thin pastry (you don’t need to bake it blind, just reduce the temperature and bake it for longer).


Quantity Ingredient

For the pastry

Quantity Ingredient
250g plain flour, plus extra for dusting
150g cold unsalted butter, cubed
A pinch sea salt
1 egg, beaten

For the filling

Quantity Ingredient
6 slices dry-cured smoked streaky bacon
5 egg yolks
300ml double cream
sea salt
freshly ground black pepper
75g mature cheddar cheese, finely grated
1 small courgette, finely diced
4 sprigs thyme, leaves picked

For the salad

Quantity Ingredient
1 teaspoon grainy mustard
1 teaspoon red wine vinegar
3 teaspoon rapeseed oil
1 bag salad leaves
1 head little gem lettuce, leaves picked


  1. To make the pastry, put the flour into a bowl, add the butter and rub together with your fingertips until breadcrumbs form. Add the salt and egg, and bring together, then knead very lightly to form a soft dough. Cover and place in the fridge for 10–15 minutes to firm up.
  2. Preheat the oven to 180°C and grease six loose-bottomed tart tins 9cm in diameter and 4cm deep.
  3. Roll the pastry out on a lightly floured surface to a thickness of 3mm and cut it into six discs larger than the tart tins, re-rolling the last of the pastry for the last two tins. Lay the pastry over the tins and press gently into the base and sides. Trim the sides so the pastry is flush to the edge.
  4. For the filling, heat a frying pan until medium–hot, then add the bacon and fry for 3–4 minutes, until golden-brown and just crispy. Drain on kitchen paper, then roughly chop and set aside.
  5. Whisk the egg yolks and cream together, whisk once more, then season with salt and pepper. Sprinkle half the cheese into the bottom of the tart cases, and follow with half the bacon, the courgette, then the last of the cheese and bacon. Finish with a little thyme, then pull the oven rack out slightly and set the tins near the edge. Pour in the egg mixture, then slide the quiches fully into the oven and bake for 15–20 minutes until just set and golden-brown. Remove and cool slightly before serving.
  6. For the salad, put the mustard, vinegar and rapeseed oil into a small jar with a lid, and shake vigorously to emulsify together. Put the salad into a resealable bag, then, when ready to serve, tip the dressing into the bag and shake to coat all the leaves.
  7. Serve the quiches at room temperature, with the salad.
Home Comforts
British food
classic recipes
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