Good morning! How was your weekend? Feeling all energised and ready to take on the week? I wish I was! I began telling you guys last week about how I have an ever-growing to-do list which needs to be completed in time for My Official Treat Taster’s family coming over to visit and we made a huge dent in that list over the weekend.
We quickly popped out to the shops to buy paint on Saturday morning. (Have you ever tried to lift a tub of 15 litre paint? Paint is heavy!) Then spent the rest of Saturday morning, Saturday afternoon, Sunday morning, Sunday afternoon and Sunday evening re-painting the office, living room and hallway. I need another weekend to get over this one.
I foresaw last weekend being a super-busy one and I knew I’d need an easy ready-to-go meal on hand, so I made this quiche on Friday evening. I was inspired by this amazing Bacon, Apple & Cheddar Soup which, coincidentally, is what we’re having for dinner tonight.
I don’t know why, but the tartness of the green apples, the smokiness of the bacon and the sharpness of the cheddar just work amazingly well together. If the idea of throwing together meat, fruit and cheese sounds too out there for you, I beg you to give this quiche a try. One bite and you’ll be hooked on the meat, fruit, cheese combo forever!
I made my own pastry for this quiche, but feel free to use shop-bought pastry or even a pie crust if you’re not keen on pastry. This short crust pastry is always my go-to pastry recipe because it turns out perfect every single time and it’s always been a hit with everyone I’ve ever served it to. Plus, you can make it sweet or savoury to adapt it to the type of dish you’re making.
With the warmer weather and longer daylight hours, I think this quiche would work perfectly paired with a light and crisp salad of lettuce, tomato and onion. Sometimes the simplest dishes are the best, right? (And the best ones to prepare because they require so little work!)
So even though I spent my whole weekend painting, it wasn’t really that bad because I knew I didn’t have to make dinner – I just had to heat it up and prep a side dish. Okay, so I had a million other things written down on a to-do list, but at least dinner didn’t need much thought.
One more mini decorating rant before I give you the recipe? On the Saturday evening, I couldn’t even sit back, relax and admire our painting work because we’d just been painting white on white to tidy it up. Thankfully, on Sunday we were painting white over a horrible burgundy red that I’ve hated forever so we could at least see the difference when we were done. Except ‘done’ is the wrong word, because we’ve got a lot more painting still to do – three weekends’ worth to be exact. Eugh.
That piece is mine. Eyes off. I deserve it.
Bacon, Apple & Cheddar Quiche
for the pastry
- 1 cup all-purpose white flour
- pinch salt
- 2 tablespoons cold butter
- 2 tablespoons cold lard
- cold water
for the filling
- 1/2 onion
- 2 green apples peeled and cored
- 4 slices bacon
- 4 medium-sized eggs
- pinch pepper
- 1 cup cheddar cheese grated
- Preheat the oven to 350F/180C and start by prepping the pastry. In a medium-sized bowl, stir together the white flour and salt.
- Add in the butter and lard and rub them in with your fingertips until you have a breadcrumb-like consistency.
- Pour in cold water 1 teaspoon at a time, stirring in between. Add water until the mixture comes together into a dough.
- Roll the dough out onto a lightly floured surface until it's large enough to cover an 8 inch/20cm cake tin. (Or special quiche tin, if they exist.)
- Line the cake/quiche/pie tin with the pastry and stab the bottom section all over with a fork to ensure even baking.
- Pop the pastry case into the oven and bake for around 10 minutes, until it just starts to turn golden.
- Whilst the pastry is baking, prep the filling. Dice the onion, apples and bacon and cook them all together in a saucepan over a medium heat until everything is soft. Stir regularly to ensure nothing burns or sticks to the bottom of the pan.
- In a medium-sized bowl, beat the eggs together with a pinch of pepper.
- Remove the pastry case from the oven and layer the onion, apple and bacon mixture into the bottom.
- Pour the egg mixture on top and sprinkle over the cheese.
- Pop the quiche back into the oven and bake for around 30-35 minutes until the top is golden and the filling has set.
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