Classic Bacon & Cheese Quiche

👩‍🍳 Instructions

1️⃣ Prepare the Pastry Base

Preheat your oven to 180°C (350°F). Roll out the shortcrust pastry on a lightly floured surface to fit your tart or quiche tin. Carefully transfer the dough into the tin, pressing it gently into the base and up the sides. Trim any excess pastry from the edges. Prick the bottom lightly with a fork to prevent bubbling during pre-baking.

For best results, blind-bake the pastry: line the shell with parchment paper and fill with baking weights or dried beans. Bake for 10 to 12 minutes until the edges are just starting to turn golden. Remove the weights and parchment, and return to the oven for another 5 minutes to dry out the base slightly. This helps ensure a crisp crust even after adding the wet filling.

2️⃣ Cook the Lardons

While the pastry is baking, place the lardons in a dry skillet over medium heat. Cook them for about 5 to 7 minutes, stirring occasionally, until they are lightly browned and have rendered some of their fat. Drain them on a paper towel to remove excess grease. This step prevents the quiche from becoming too oily.

3️⃣ Make the Filling

In a large mixing bowl, crack the eggs and whisk them thoroughly until smooth. Add a pinch of salt and freshly ground black pepper to taste—remember that the lardons and cheese already bring saltiness. Stir in the grated cheese and the cooked, cooled lardons. Mix gently to combine everything evenly.

4️⃣ Assemble the Quiche