Tomato and bacon quiche

Recipe from: 6/29/1995 12:00:00 AM
mussel and tomato soup

Ingredients 13
Servings 1


Serving Change
  • 350
    cake flour
  • pinch salt
  • 100
    butter, grated
  • egg, separated
  • 30
    iced water
  • 6
    cherry tomatoes, halved
  • 4
    rashers bacon
  • 3
  • 150
    sour cream
  • salt and black pepper to taste
  • 25
    blue cheese, crumbled (optional)


Preheat the oven to 200 ºC (400 ºF). Spray a 20 cm pie dish with non-stick spray. Combine the cake flour and salt and, using your fingertips, rub in the butter until well blended. Whisk the egg yolk lightly and add to the mixture along with just enough water to make a pastry that is easy to roll out. Mix and shape into a ball. Cover with plastic wrap and leave to rest in the fridge or about half an hour. On a lightly floured surface roll out the pastry until 2-3 mm thick. Line a pie dish with the pastry. Prick the base with a fork and neaten the edges. Whisk the egg white lightly and use to brush the pastry base. Arrange the halved tomatoes on the pastry base. Halve the bacon rashers lengthwise and then along the width to make shorter rashers. Roll up each rasher and arrange between the tomatoes. Whisk the eggs and sour cream together, season to taste with salt and black pepper, pour into the crust and bake for about 25-30 minutes or until the egg mixture has set and the crust is done. Sprinkle with blue cheese if desired, and return to the oven just until the cheese has melted. Serve lukewarm or cold. Makes a medium quiche.

Read more on: bake  |  pork

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