bacon and zucchini quiche

by Sam on November 18, 2013

Bacon and zucchini quiche

Bacon and zucchini quiche

Bacon and zucchini quiche

My quest to find the perfect quiche recipe has ended, and by this I mean a proper pastry base quiche. I have more or less settled on a base that suits me. It’s easy to make, tastes great, and has the right amount of flakiness that I like in a pastry. Nothing soggy or too thick. The egg, cream and cheese filling mix is one I have been using for years, I just change the ingredients to make whatever quiche variation I feel like. I love to use tinned asparagus in it, and I also love to make a crustless quiche . I enjoy the variation I do using a whole wheat bread base which is quicker to make. You can check out my recipe with bacon and spinach – if only to see how my photography has improved since then. I adore zucchini and sort of feel like quiche is naked without bacon, so I’m thrilled with the results of this recipe.

Now I know there is a weird saying about real men not eating quiche, but I have never seen a man refuse a tasty slice. It is a dish I love for so many reasons. Its ultra versatile. It can be eaten at breakfast, lunch or supper. It can be eaten warm or cold. Its superb at a picnic, and is a no-mess no-fuss meal in-one for a road trip. It contains all the food groups so is a self-contained entity. Its loaded with cheese, and its very delicious (to both men and women and even children). Oh, and it is marvelous with a glass of iced cold dry white wine.

Bacon and zucchini quiche

The fat content is high, which is a downside, so I pack as many vegetables in as I can to balance things out. I also like to mix the cheese up, keeping the Parmesan element constant, but use Cheddar, Gruyère, feta or blue cheese as the other component. You want to get to a total of around 1 1/2 cups of cheese. It sets perfectly but is still very light.

I developed this recipe as part of the series I am doing using Sasko Flours.

*Cooks Notes – The pastry recipe is adapted from Simon Hopkinsons – a favourite chef and food writer of mine, TV show – The Good Cook. I used all butter instead of his half vegetable lard and half butter. I prefer butter,  but have not made his version. I chilled the pastry for just over an hour – he suggests a min of 30 minutes in the fridge. Chilling pastry prior to baking it is an essential element. You could chill it for even longer and make it in advance. You can also make the pastry by hand. I used a lovely mix of dried herbs, sort of Herbs de Provence, but any mixture will work, or fresh such as thyme or parsley. I don’t use a lot as I don’t want this quiche to be herb dominant. I like how the subtle flavour of the zucchini shines through with the mildish cheeses. I place the loose bottomed tart tin on a baking tray before putting it in the oven. It makes the taking in and out much easier, generally stabilising it, and catches any spills if some filling leaks out. If this happens don’t worry about it. I used a 23cm tart tin, but this pastry will be enough to line a 28cm case. I shaved the zucchini with a wide vegetable peeler, but you could cut it very thinly too.

bacon and zucchini quiche

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 12 minutes

Yield: 1 quiche

Serving Size: 4 - 6

bacon and zucchini quiche

Ingredients

  • pastry
  • 120g butter
  • 200g Sasko Cake Flour
  • 2-3T ice cold water
  • filling
  • 4 large free range eggs
  • 1T Sasko Self Raising Flour
  • 250g creme fraiche / sour cream
  • 3/4 (180ml)cup mature Cheddar
  • 1/2 (125ml) cup parmesan cheese, grated
  • 1/3 cup (80ml) milk
  • 1/2 t mixed dried herbs or 1t chopped fresh herbs (thyme parsley)
  • 4 rashers streaky bacon, chopped
  • 75g zucchini, shaved into ribbons (final ribbon weight - about 3 medium)

Instructions

    to make the pastry base
  1. Add the flour and butter to a food processor and briefly blitz until its 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 to an hour.
  2. Pre heat he oven to 180C / 350 F
  3. Roll the pastry out to about 4mm thick and lay this over over a loose bottomed tart tin (23 - 28cm in diameter).
  4. Prick the surface of the pastry with a fork in multiple places, cover with baking paper and fill with baking beans, dried beans or rice. Bake blind in the pre heated oven for 15 minutes. Remove from the oven, take out the baking paper and beans and put the pastry case back in the oven for a further 10 minutes.
  5. to make the filling
  6. While the pastry is baking blind, make the filling.
  7. Fry the bacon in a non-stick frying pan until crispy. Drain on paper and set aside.
  8. Slice the zucchini into ribbon, using only the fleshier inner parts.
  9. Beat the eggs and flour together until well combined. Add all the other ingredients and mix.
  10. Place the hot pastry tart in the case on a baking tray and pour in the filling. Top with the bacon and zucchini arranging things evenly over the top.
  11. Return the quiche to the oven and bake for 30 - 35 minutes until it has set and browned around hte edged.
http://drizzleanddip.com/2013/11/18/bacon-and-zucchini-quiche

Disclaimer ~ This is a sponsored post and part of a series of recipes Sasko have asked me to develop using their flour. You can also check out all the fun and more recipes on the Sasko Facebook page.

I needed to make an asparagus quiche for a shoot, so I used the same recipe just substituted the bacon and zucchini with 170g of green asparagus – which I blanched for 3 minutes in boiling water and then shocked under cold water.

fresh asparagus quiche

Bacon and zucchini quiche

Bacon and zucchini quiche

If you are interested in checking out the other recipes in my Sasko series:

beetroot and carrot cake with caramel cream cheese frosting 

easy pumpkin and parmesan scones with thyme

easy cheese and herb bread

apple cake with maple cream cheese frosting

Sasko recipes by Drizzle and Dip

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

Leave a Comment

{ 13 comments… read them below or add one }

Kiran @ KiranTarun.com November 18, 2013 at 12:10 pm

Divine quiche!! Fits for royalty :)

Lia November 18, 2013 at 12:17 pm

Great combination of flavours. Im taking the recipe with me and i’ll try it very soon.
Thanks for sharing,
Lia.

Sam November 18, 2013 at 12:57 pm

Thanks Lia, enjoy :-)

Sam November 18, 2013 at 12:58 pm

Thanks Kiran, now onto a few salads and lean meats for me for a while :-)

Hari Chandana November 18, 2013 at 2:26 pm

Looks so delicious and amazing.. fantastic clicks too !!

Sam November 18, 2013 at 4:16 pm

Thanks Hari :-)

Lynne Claybaugh November 18, 2013 at 4:25 pm

I follow your site regularly, making many of your recipes. I am stumped, I live in Arizona. I can’t find Sasko flour of any kind anywhere including online. The actual Sasko website does not sell their products. Any suggestions???

Sam November 18, 2013 at 5:55 pm

Hi Lynne, Sasko is a South African company that makes flour. You wont find it outside South Africa. Just use your favourite baking flour. :-)
Sam x

Laura (Tutti Dolci) November 18, 2013 at 7:22 pm

Such an indulgent quiche, I’d love to try this!

Carolie November 18, 2013 at 9:32 pm

Absolutely tempting! I make a similar one in the cheese making classes for the first tea break and use the home made Ricotta cheese! This week I made it with blanched green asparagus which is so abundant at the moment that we pay $5.00 for three big bunches! The house smells so good it the girls (and boys!) walk in for the class!
Hope we will get apple news soon!
C x

Lynne Claybaugh November 19, 2013 at 4:20 am

I knew its country of origin but thought it might have made its way over here. thanks ever so much for your quick response.

Cecilia November 21, 2013 at 3:28 pm

I never tried zucchini in my quiche but it sounds very tempting. One thing I like to do when I use vegetables is to sweat them to prevent my base getting soggy. But yours doesn’t seem to suffer from that, it looks gorgeous!

Sam November 24, 2013 at 1:41 pm

HI Cecilia, a great idea to sweat before. I find when you use zucchini ribbons, they hardly need any cooking (I eat hem raw) and they create a few nice very thin layers in the quick.
sam

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