This bacon and potato quiche is like a loaded potato in quiche form. Hearty and comforting, this quiche recipe has a crispy, buttery crust and is filled with flavour. It’s perfect for any meal. If you're making the pastry from scratch, prepare for the 2 hour chilling time.
115gsalted butter (cubed and chilled)(4oz / 1 stick / ½ cup)
1large egg, cold
1 ½tablespoonscold water(notes 1)
FILLING
1medium potato, cut into 1cm / ¼ inch cubes (peeled or unpeeled) (200g / 7oz / 1cup cubed) (notes 5)
150gbacon, diced (5.3oz)
⅔cuptinned champignon pieces, optional (notes 6)
1-2spring onions (scallions), finely sliced (nearly ½ cup)
40gfinely grated gruyere (or cheddar)(1.4oz / ½ cup packed)
6large eggs
½cupwhole milk(notes 3)
¾teaspoonsalt
¼teaspoonfreshly cracked black pepper
For best results, always weigh ingredients where a weight is provided
Equipment
food processor, if making the pastry
Saucepan / frypan
23cm / 9inch quiche dish (internal base measurement)
Instructions
FOR THE HOMEMADE QUICHE CRUST:To a food processor, add the flour and butter and process until it looks a bit like lumpy flour. Add the egg and blitz to combine and it should now look like breadcrumbs. With the food processor on low, slowly add the water until the starts clumping together (see the post for step by step photos).
Tip the dough out onto a lightly floured surface and just pull together with your hands into a smooth round disk (handling as little as possible).
Roll out the dough to about 4mm thick and place into a 23cm/9inch quiche dish (internal base measurement) pressing edges down into the corners with the overhang sticking up. Chill at least 2 hours or overnight.
PREP THE FILLING:Place the cubed potatoes into a small saucepan and cover with water. Bring to a boil and boil for 5 minutes. Strain and set aside in a mixing bowl.
In the same pan, or a separate frypan, cook the bacon over medium heat, stirring every so often until turning golden on the edges. Add a dash of water to the pan and scrape al the sticky bits (the fond) of the bottom of the pan, mixing it into the bacon. It's so much flavour. Place the cooked bacon into the bowl with the potato.
Drain the champignons and slice the spring onion and place them in the bowl too.
Finely shred the cheese and chill separately until required.
In a mixing bowl, whisk together the eggs and milk until fully combined - make sure all the egg whites are completely mixed in.
BLIND BAKE:Preheat oven to 180C (160C fan) / 350F.
Take the quiche dish out of the fridge 10-15 minutes before you bake (so the dish isn't so cold or it may crack in the oven).
Prick the base all over with a fork. Trim off the overhang with a knife. Set aside until the 10 minutes is up.
Lay a sheet of baking paper into the pastry case and fill with pie weights or rice (notes).
Bake the tart shell for 15 minutes. Remove the paper and baking weights and bake a further 8 minutes.
ASSEMBLE:Scatter the filling ingredients - cooked potato, bacon, champignons, spring onions, salt and pepper - evenly over the quiche pastry shell. Sprinkle over the cheese.
Slowly pour over the egg mixture so that it gets into all the gaps and cracks. Poke around with a fork to nestle any filling ingredients that are poking through, under the egg mixture.
Bake 30-35 minutes, turning the quiche at the half way mark so that it cooks evenly. It's done when the top is golden and a knife inserted comes out mostly clean (not with wet egg mixture).
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Notes
TABLESPOONS: I use an Australian standard 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours first.
QUICHE CRUST: If you prefer, you can use a shop-bought pie shell or pastry sheets. Place pastry sheets into a quiche dish and press into the corners and side. Slice away any overhang then prick the base all over with a fork. Now continue from step 9.
MILK: The milk can be swapped for thickened cream / heavy cream for a richer egg filling.
PIE WEIGHTS: Pie weights are specifically made ceramic balls that weigh down the pastry as it blind bakes, sometimes called baking beans. You can also use rice or lentils then let them cool and store them for future baking as they can be reused, over and over.
POTATOES: If you don't want to peel the potato, make sure to wash it well.
CHAMPIGNONS: Tinned champignons are what I grew up with in quiche and to this day, I love them so much I can eat them straight out of the can cold. You can swap them for fresh mushrooms if you prefer though. They're great diced and sauteed in a little butter first.
Calories: 533kcal
Author: Marie Roffey
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: French
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.