Monte Enebro and bacon quiche Recipe Inspiration Brindisa Spanish Foods
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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

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.

Monte Enebro, Onion And Bacon Quiche

Cooking timeCooking time: 55 mins (blind bake) and 30 mins (tart bake)
Ready in: 1h 55mins
Prep time: 30 mins
Serves: Serves 6-8

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

Ingredients

Brindisa products

40g olive oil
180g smoked paprika-rubbed bacon, cut into lardons
210g Monte Enebro goats cheese, broken into chunks

Other products

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
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
125g eggs, beaten
125g double cream
125g whole milk

Shop the recipe - 3 products available

Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
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£20.25
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panceta bacon slices in a tray hold by a man
León Smoked Panceta with Paprika, Rashers, 200g
Richly fatty cured pork belly. Hint of spice from pimentón. For streaky bacon with attitude. Freshly sliced in our Balham Deli. León paprika-rubbed rubbed smoked streak bacon  has the perfect balance of lean and fat and is marinated in pimentón to give a spicy heat to the rind. It adds a deep, salty smokiness to any dish or gourmet sandwich. In Spain, Panceta is also often referred to as bacon. Selection of quality raw ingredients is key. The cured belly pork is cut and then smoked over oak. Panceta is wonderfully versatile and adds flavour to the other ingredients it is combined with. In traditional slow-cook Spanish dishes such as Cocidos, often just a little is added for depth of flavour. Cecinas Pablo is based in Astorga, León, an area famous for its sausages, hams and cured meat. The dry climate and clean air provide the optimum conditions for curing meat. Pablo started as a butcher 30 years ago. Today his son (also named Pablo) continues his traditions. As a company, Cecinas Pablo is renowned in León & and throughout Spain as one of the best suppliers of Cecina (air-cured beef). They have a butchers shop and delicatessen in Astorga, while the factory where they prepare and cure their meat has expanded to double its size in the last few years. Vacuum-packed.  
(4)
£11.25
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Monte Enebro Brindisa Spanish Foods Brindisa Spanish FoodsMonte Enebro Brindisa Spanish Foods Brindisa Spanish Foods
Monte Enebro Goat's Cheese, 200g
Clean, citrus flavour. Tangy, complex rind. Dense, creamy interior. World class.  This wonderful cheese was created in the 1980's and has won numerous awards all over the world. Made in the Tietar valley in Avila, where there are is exceptional grazing for livestock. The creation of the late Rafael Báez. Although the cheese is made all year round,  production levels vary with the seasons, as only the highest quality milk is selected.  Monte Enebro has an intense lingering flavour with hints of mushroom and pasture flower and a distinct spiciness from the penicillin rind. It pairs wonderfully with zesty, herbaceous wines that have a refreshing acidity, like our Flor de Vetus.  It also complements the saline, dry, and structured qualities of a Fino or Manzanilla; as well as juicy red wines with berry and floral notes, such as our Petit Pittacum. Try it in our restaurants served fried with Alemany orange blossom honey and beetroot crisps.  Learn more about this incredible cheese: watch the video here. Net weight: approx. 200g
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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.

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Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
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£22.50
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Chocolate sardines novelty christmas gift barcelonaChocolate sardines novelty christmas gift barcelona
Chocolate Sardines 24g
Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024
(3)
£2.65
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judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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a man holding a large plate with hand carved iberico ham, acorn fed.Senorio di Montanera 100% Iberico ham, hand-carved
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Señorío Acorn Fed 100% Ibérico Ham, Hand-Carved, 100g
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.
(13)
£31.75
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Jar of Ortiz Sardines a la Antigua in Olive Oil
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Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(8)
£8.25
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100% Iberico hand carved Ham slices in a tray hold by a man
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Hand-Carved Summum Acorn Fed 100% Ibérico Ham, 100g
Sweet dominates savoury. Earthy, grassy, toasted nuts. Pigs forage in woodlands. The King of hams. Freshly hand-carved by a master carver in our Balham Deli. The Eíriz bellota ham is made from free range pigs of 100% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks. The hams are then expertly cured in Jabugo in Huelva, one of the most famous Ibérico ham curing towns in Spain.  This ham has been cured for 3 years to create intense, complex flavours and aromas. Jamones Eiriz have been producing Ibérico hams in the town of Corteconcepción, situated in the mountains of the Sierra de Aracena, north of Seville, since near the beginning of the 19th century. Their artisan production methods keep things as traditional as possible and create some remarkable hams. For best results, remove from fridge at least 30 minutes before serving. How to enjoy: Place the slices on a warm plate for the fat to melt slightly. Eat the slices with pan de coca Catalan bread or picos de pan. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(13)
£29.50
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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