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Caramelised shallot and goats cheese quiche with bacon
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Caramelised shallot and goats cheese quiche with bacon

A delicious Caramelised shallot and goat's cheese quiche with bacon in an all-butter pastry base. The perfect recipe for breakfast brunch or a light lunch.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Servings: 1 large quiche
Course: Baked Goods
Cuisine: French

Ingredients

Pastry:
  • 120 g butter
  • 200 g cake flour
  • 2 water 3 tablespoons, ice cold
Filling:
  • 500 shallots
  • 3 thyme fresh sprigs, leaves
  • 1 star anise pod optional
  • ½ cup white wine dry
  • 4 egg large, free-range
  • 1 Tbsp self-raising flour
  • 250 g crème fraîche or sour cream
  • 1 ½ cups cheddar cheese or one cup Cheddar and ½ cup Parmesan, very mature
  • ¼ cup milk
  • 2 tsp fresh herbs thyme & parsley - or 2 tsp dried mixed herbs such as Herbs de Provence, chopped
  • 6 streaky bacon chopped, rashers
  • 125 goat cheese chevin, log form

Instructions

    Cup of Yum
  1. Make the shallots in advance. You can either cook these slowly on the stovetop in a heavy-based lidded pot over medium heat or cook in an instant pot/pressure cooker. 
  2. Peel the shallots and cut both ends off then cut them in half if they are small, or in quarters if they are bigger. 
  3. Add a splash of olive oil to a pot and sauté them until going brown with the thyme leaves and star anise. Once they have taken on some colour, pour in the wine and season with salt and pepper. Cover and cook for 30 minutes stirring occasionally. Then take the lid off and allow any liquid to cook off. Remove the thyme stalks and star anise.
  4. To cook the shallots in a pressure cooker, sauté as per above then cover with wine and cook for 10 minutes on high and then use a natural release. Set the pressure cooker to sauté to cook off any excess liquid at the end. 
To make the pastry base:
  1. Add the flour and butter to a food processor and briefly blitz until it’s a fine crumb. Pour the ice water through the spout and briefly mix to form a dough. Tip this onto a floured surface and knead gently. Cover in cling film and refrigerate for 30 mins.
  2. Preheat the oven to 180C / 350 F
  3. Roll the pastry out to about 4mm thick and a big enough circle to cover a 28cm – 30cm loose-bottomed tart tin. Lay this over a loose-bottomed tart tin (28cm – 30cm in diameter).
  4. Prick the surface of the pastry with a fork in multiple places, cover it with baking paper and fill it with baking beans, dried beans, or rice. Blind bake in the preheated oven for 15 minutes. 
  5. Remove from the oven, take out the baking paper and beans and put the pastry case back in the oven for a further 12 minutes.
  6.  To make the filling
  7. While the pastry is baking blind, make the filling.
  8. Fry the bacon in a non-stick frying pan until crispy. Drain on paper and set aside.
  9. Beat the eggs and flour together until well combined. Add all the crème fraiche and milk and mix. Add the grated cheddar and fold it in.
  10. Place the hot pastry tart in the case on a rimmed baking tray and sprinkle over half the bacon and shallots. Pour over the filling mixture. Top with the remaining bacon and shallots.
  11. Slice the goat’s cheese into rounds and break these up dotting them over the mixture evenly. Press in slightly to submerge into the filling
  12. Return the quiche to the oven and bake for 30 – 35 minutes until it has set and browned around the edges.

Notes

  • Serve with a green salad to finish off the meal.