Egg-free cheese & bacon quiche


  • 225g plain flour
  • 100g butter
  • 25g parmesan, grated
  • pinch of cayenne pepper
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 200g chopped smoked streaky bacon
  • + 4 more ingredients
    • 2 tsp plain flour
    • 300ml double cream
    • 4 tbsp milk
    • 85g mature cheddar, grated

Either by hand or in a food processor, mix the flour, butter, cheese and pepper with enough cold water to combine, then knead lightly until smooth. Roll out the pastry and line a 23cm loosebottomed tart tin. Cover with cling film and chill for 30 mins. Any leftover pastry can be frozen for up to ...

View full recipe at SpringPad


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