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Baking

Cheesy Chargrilled Vegetable and Crispy Bacon Quiche

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SERVES 4 - 6
DIFFICULTY easy
PREP TIME 30 minutes
BRAAI TIME 10 - 15 minutes
RATING

This delicious and versatile basic egg custard dish can be served at any time of the day. Cold, it can be eaten as leftovers for breakfast or padkos, hot – serve it at lunch with a green side salad or just to accompany any other braai dishes. Whatever fillings you’d like – go for it. Smoked salmon, biltong – you get the idea – just be wary of ingredients that can turn soggy or that aren’t pre-cooked.


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METHOD

  1. First prepare the shortcrust pastry base. Start by sifting the flour with the salt.
  2. Rub the butter into the flour mixture with your fingertips until it resembles the consistency of fine bread crumbs.
  3. Make a well in the centre of the flour and pour in a little iced water and cut the mixture with a knife to form a dough. Add more water if necessary and combine until you have a stiff dough.
  4. Place the dough on a lightly floured board and knead gently for 1 – 2 minutes until smooth. Please don’t overwork the dough – you want this to be light, not chewy and oily.
  5. Cover with cling wrap and chill in the fridge for half an hour.
  6. Dust your rolling pin and roll out the pastry to a circle a little bigger than your quiche dish.
  7. Grease the flan dish by using either baking spray or some butter.
  8. Roll your pastry loosely around the rolling pin to carry it to the flan dish. Place over the dish and lower the pastry carefully into it. Press it down onto the base, edges and sides. Cut off the remaining pastry by rolling the pin over the top.
  9. Place some baking paper on top of the pastry bottom and sides and fill it with baking beans or rice to weigh it down for the blind bake.
  10. Fire up the Ketla - turning on the outer and inner gas rings and let the Ketla get to 250 °C.
  11. Place the flan dish with the pastry in the centre of the Ketla, turn the inner ring off and blind bake the pastry for 10 – 15 minutes at 180°C, adjusting the vents if necessary - then remove the beans and baking paper and bake for a further 10 minutes – watching that the pastry doesn’t burn. Brown is good, charcoal is not.
  12. Make the filling.
  13. To make the quiche filling start by cutting up the peppers, courgette, aubergine and red onion into slices about ½ a centimetre thick.
  14. Toss them in a bowl with the olive oil, the dried herbs and season with salt and pepper.
  15. Fire up the Ketla to 250 degrees celcius by turning the inner and outer rings on full, with the vents closed.
  16. Lay strips of bacon and vegetables down on the grill and cook until the bacon is crispy, and the veggies have that lekker chargrilled flavour.
  17. Remove and chop the veggies into rustic cubes, and break up the bacon with your fingers.
  18. Scatter your grilled vegetables and bacon over the bottom of the pastry adding the tomatoes, flesh-sides up.
  19. Cube or crumble the cheese and place the different cheeses in between the veg and scatter a few of the thyme leaves around.
  20. Whisk the eggs and cream lightly in a bowl, season with a little salt and pepper and slowly pour this into your quiche base over the bacon, vegetables and cheese.
  21. Break up and scatter the remaining thyme over the top.
  22. Bake the quiche in the Kelta at 180 °C for 35 – 40 minutes or until the filling sets and turns golden.
  23. You can check if the quiche is done by using the wobble test. Using oven gloves, give the quiche a little shake – if the filling wobbles – bake it a little longer.
  24. SERVE WITH: A fresh green salad. DRINK WITH: A crisp acidic Sauvignon Blanc.

INGREDIENTS

Shortcrust pastry base:

I like to think of it as the ¼, 1, 2 ,3 short crust pastry recipe. Makes it easy to remember the quantities…

¼ tsp. Salt

100 g Unsalted Butter, cold and cut into small cubes.

200 g Plain Flour

3-4 tbsp. Iced Water (use more if needed)

1 x Metal Flan Dish with removable base for the quiche.

Quiche filling:

1 packet Free Range Streaky Bacon

1 Red or Yellow Pepper

2 firm medium Courgettes, cut lengthways 1cm thick

1 medium Aubergine, cut lengthways 1cm thick

1 Red Onion, quartered

a small handful of Cherry Tomatoes, halved

4 Thyme Sprigs

50 g Ricotta

50 g Feta

50 g Cheddar

200 ml Double Cream

4 Free Range eggs

a splash of Olive Oil

a small handful of Dried Herbs

Salt and Pepper, to taste

Shortcrust pastry base:

I like to think of it as the ¼, 1, 2 ,3 short crust pastry recipe. Makes it easy to remember the quantities…

¼ tsp. Salt

100 g Unsalted Butter, cold and cut into small cubes.

200 g Plain Flour

3-4 tbsp. Iced Water (use more if needed)

1 x Metal Flan Dish with removable base for the quiche.

Quiche filling:

1 packet Free Range Streaky Bacon

1 Red or Yellow Pepper

2 firm medium Courgettes, cut lengthways 1cm thick

1 medium Aubergine, cut lengthways 1cm thick

1 Red Onion, quartered

a small handful of Cherry Tomatoes, halved

4 Thyme Sprigs

50 g Ricotta

50 g Feta

50 g Cheddar

200 ml Double Cream

4 Free Range eggs

a splash of Olive Oil

a small handful of Dried Herbs

Salt and Pepper, to taste

  1. First prepare the shortcrust pastry base. Start by sifting the flour with the salt.
  2. Rub the butter into the flour mixture with your fingertips until it resembles the consistency of fine bread crumbs.
  3. Make a well in the centre of the flour and pour in a little iced water and cut the mixture with a knife to form a dough. Add more water if necessary and combine until you have a stiff dough.
  4. Place the dough on a lightly floured board and knead gently for 1 – 2 minutes until smooth. Please don’t overwork the dough – you want this to be light, not chewy and oily.
  5. Cover with cling wrap and chill in the fridge for half an hour.
  6. Dust your rolling pin and roll out the pastry to a circle a little bigger than your quiche dish.
  7. Grease the flan dish by using either baking spray or some butter.
  8. Roll your pastry loosely around the rolling pin to carry it to the flan dish. Place over the dish and lower the pastry carefully into it. Press it down onto the base, edges and sides. Cut off the remaining pastry by rolling the pin over the top.
  9. Place some baking paper on top of the pastry bottom and sides and fill it with baking beans or rice to weigh it down for the blind bake.
  10. Fire up the Ketla - turning on the outer and inner gas rings and let the Ketla get to 250 °C.
  11. Place the flan dish with the pastry in the centre of the Ketla, turn the inner ring off and blind bake the pastry for 10 – 15 minutes at 180°C, adjusting the vents if necessary - then remove the beans and baking paper and bake for a further 10 minutes – watching that the pastry doesn’t burn. Brown is good, charcoal is not.
  12. Make the filling.
  13. To make the quiche filling start by cutting up the peppers, courgette, aubergine and red onion into slices about ½ a centimetre thick.
  14. Toss them in a bowl with the olive oil, the dried herbs and season with salt and pepper.
  15. Fire up the Ketla to 250 degrees celcius by turning the inner and outer rings on full, with the vents closed.
  16. Lay strips of bacon and vegetables down on the grill and cook until the bacon is crispy, and the veggies have that lekker chargrilled flavour.
  17. Remove and chop the veggies into rustic cubes, and break up the bacon with your fingers.
  18. Scatter your grilled vegetables and bacon over the bottom of the pastry adding the tomatoes, flesh-sides up.
  19. Cube or crumble the cheese and place the different cheeses in between the veg and scatter a few of the thyme leaves around.
  20. Whisk the eggs and cream lightly in a bowl, season with a little salt and pepper and slowly pour this into your quiche base over the bacon, vegetables and cheese.
  21. Break up and scatter the remaining thyme over the top.
  22. Bake the quiche in the Kelta at 180 °C for 35 – 40 minutes or until the filling sets and turns golden.
  23. You can check if the quiche is done by using the wobble test. Using oven gloves, give the quiche a little shake – if the filling wobbles – bake it a little longer.
  24. SERVE WITH: A fresh green salad. DRINK WITH: A crisp acidic Sauvignon Blanc.

Comments

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I like it - will make it tonight!

8th Mar, 2016 James Mentz

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