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Bacon, cheese and chive quiche
Serves: 3-4
Prep time: 5 minsTotal time: 
Recipe photograph by Dan Jones
Bacon, cheese and chive quiche
Serves: 3-4
Prep time: 5 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
626Kcal
Fat
46.8gr
Saturates
20gr
Carbs
25gr
Sugars
2.8gr
Fibre
1.3gr
Protein
22gr
Salt
2.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 160g cubetti di pancetta with herbs
- 1 large shortcrust pastry case (approx 230g), shop-bought or homemade
- 3 large eggs
- 200ml half-fat crème fraîche
- 200ml semi-skimmed milk
- 50g grated mature cheddar
- 2 tbsp snipped chives
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7. Fry the pancetta until crispy. Put the pastry case on a baking tray, in its foil container.
-
Lightly whisk the eggs in a large jug or a bowl. Stir in the crème fraîche, milk, cheese, chives and some seasoning until combined.
-
Scatter the pancetta over the base of the pastry case. Pour the crème fraîche mixture on top. Bake for 20 minutes or until just set. Leave to cool to room temperature, then slice to serve.