HOW TO MAKE A BACON, BRIE AND TOMATO QUICHE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

brie cheese

🥗Healthier: camembert cheese

💰Cheaper: cream cheese

Camembert is similar in flavor and texture, while cream cheese offers a more budget-friendly option.

Prepare a 23 cm loose-bottomed flan tin or quiche tin.

Make your own pastry by mixing plain flour and chopped butter in a bowl until it resembles breadcrumbs.

Add a good pinch of salt to the flour and butter mixture.

Add cold water, one tablespoon at a time, mixing with a knife until the dough comes together.

Knead the pastry briefly until smooth, then roll it out to fit the tin.

Fluff the pastry over the rolling pin and gently lower it into the tin, tucking it into the corners.

Trim the excess pastry and refrigerate the pastry case for an hour.

After an hour, remove the pastry from the fridge and trim any excess if necessary.

Line the pastry case with crumpled parchment paper and fill it with baking beans to blind bake.

Preheat the oven to 375°F (190°C) and bake the pastry case for 15 minutes.

Remove the baking beans and parchment paper, then bake for an additional 5 minutes until lightly golden.

Cook the bacon until crispy, then crumble it into pieces.

In a bowl, whisk together eggs and season with salt and pepper.

Spread the crumbled bacon evenly over the baked pastry case.

Layer sliced brie and halved cherry tomatoes on top of the bacon.

Pour the egg mixture over the bacon, brie, and tomatoes in the crust.

Bake the quiche for 35-40 minutes, or until set and golden brown on top.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens