MONTE ENEBRO, ONION AND BACON QUICHE - Brindisa Spanish Foods

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MONTE ENEBRO, ONION AND BACON QUICHE

A twist on the classic French quiche lorraine. This recipe combines the tangy and creamy goats' cheese with caramelised onions and paprika-rubbed bacon. Perfect for picnics, parties or just a lazy afternoon in the garden.

Recipe by Sophie @THECORNERPLOT
READY IN

1h 55mins

COOKING TIME

55 mins (blind bake) and 30 mins (tart bake)

PREP TIME

30 mins

SERVES

Serves 6-8

ingredients

  • Pastry ingredients
  • 300g plain flour, plus extra for dusting
  • 1 tbsp dried thyme or oregano
  • 1 tsp fine sea salt
  • 75g salted butter, chilled and cubed
  • 75g vegetable shortening or lard, chilled and cubed
  • Filling ingredients
  • 40g olive oil
IN STOCK
  • 20g unsalted butter
  • 3 brown onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and chopped
  • 1 bay leaf
  • 1 tsp black pepper
  • 3/4 tsp flaky sea salt
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp dried oregano
  • 180g smoked paprika-rubbed bacon, cut into lardons
IN STOCK
  • 125g eggs, beaten
  • 125g double cream
  • 125g whole milk
  • 210g Monte Enebro goats cheese, broken into chunks
IN STOCK

Method:

Pastry

  1. Put the flour, dried herbs and salt into a large bowl. Add the butter and shortening or lard and rub in until it resembles fine breadcrumbs. Add 4-5 tbsp ice-cold water and use your hands to gently mix it into a dough. Wrap in clingfilm and chill for 15 mins.
  2. Preheat the oven to 180°C. Roll out the pastry thinly on a lightly floured surface, then use to line a 25cm round x 2-3cm deep fluted, loose-bottomed tart tin. Press the pastry into the edges of the tin. Trim the pastry leaving a little of it hanging over the edge.
  3. Prick the pastry base a few times with a fork, line with baking paper. Fill with rice or beans to weigh the pastry down. Place on a baking sheet and blind bake for 25 mins.
  4. Remove the rice or beans and paper. Reduce the oven temperature to 160°C and bake for a further 30 mins. Set aside. Use small amounts of the remaining pastry to patch up little gaps, holes or cracks that may have appeared. Using a small, serrated knife, trim any overhanging pastry around the edge of the case.

 

Filling

  1. Preheat the oven to 190°C.
  2. Heat the olive oil in a non-stick pan (one that has a lid). Add the butter, onions, garlic, bay leaf, black pepper and salt and cook for 8-10 min on a medium heat with the lid on, stirring occasionally. Remove the lid, add the thyme and oregano, and continue cooking for another 10-15 mins, after which the onions will be translucent and very soft. Adjust the seasoning as required.
  3. Heat a frying pan over a medium heat and fry the bacon until crisp. Remove from the pan and cool.
  4. Spread the caramelised onion over the base of the tart followed by the bacon.
  5. Whisk the eggs, cream and milk together in a jug. Whisk through the salt and pepper. Break the cheese up into 2cm pieces and stir through the custard mixture. Pour the custard and cheese into the pastry case and carefully place in the centre of the preheated oven. Bake for 10 mins, then reduce the heat to 160°C and cook for a further 25-30 mins until the centre is firm but still has a slight wobble.
  6. Remove from the oven and leave to cool on a wire rack for 30 mins. Remove from the tin and serve warm.

Little Tips:

You can use all butter for the pastry or use shop-bought shortcrust pastry.

Chill the pastry in the fridge after lining the tin to produce a flakier crust.
The caramelised onions can be made up to 5 days in advance.

ingredients

  • Pastry ingredients
  • 300g plain flour, plus extra for dusting
  • 1 tbsp dried thyme or oregano
  • 1 tsp fine sea salt
  • 75g salted butter, chilled and cubed
  • 75g vegetable shortening or lard, chilled and cubed
  • Filling ingredients
  • 40g olive oil
IN STOCK
  • 20g unsalted butter
  • 3 brown onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and chopped
  • 1 bay leaf
  • 1 tsp black pepper
  • 3/4 tsp flaky sea salt
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp dried oregano
  • 180g smoked paprika-rubbed bacon, cut into lardons
IN STOCK
  • 125g eggs, beaten
  • 125g double cream
  • 125g whole milk
  • 210g Monte Enebro goats cheese, broken into chunks
IN STOCK

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