If you are looking for an easy and delicious winner family dinner, look no further than this Bacon and Vegetable Quiche.
This is one of WHOot Contributor Gail’s absolute favorites and very popular with her followers. She assures you that it is fail-proof and utterly scrumptious. So, let’s see what you are going to need.
Deep Dish Bacon And Vegetable Quiche
- 2 Cups plain flour
- 1/2 Cup vegetable oil
- 1/2 Cup milk
- Pinch of salt
- 1 Tbsp breadcrumbs
- FOR THE FILLING
- 8 eggs (beaten)
- 1 cup of milk
- 1 cup of cream
- 8 button mushrooms (sliced)
- 1 brown onion (diced)
- 4 Rashers Bacon, lightly cooked and diced
- 1/2 Red Capsicum/Bell popper
- 1 cup (chopped) broccoli florets
- 1 cup of Tasty Cheese (grated)
- Salt and pepper to season
How To Make Bacon And Vegetable Quiche
In a large bowl, add flour, milk, oil, breadcrumbs and salt. Mix to combine.
Turn out onto a lightly floured board. Work until well incorporated and a smooth dough forms. Work into a ball, wrap in cling wrap/plastic and chill in the fridge for 30 minutes.
Place dough in between two sheets of baking paper, using a heavy-based pot press down to flatten the dough as much as you can. Using a rolling pin, roll out until you have a 16” circle
This will fit an 8” springform pan.
Once rolled, fit pastry to your lightly greased springform pan. Pressing gently so you don’t tear it.
Cutaway any excess. Prick the base in 3-4 places with a fork. Place in the refrigerator for an hour or until you are ready to cook.
Bacon And Vegetable Quiche Filling
Pre-heat oven to 180C/350F
Beat eggs with milk and cream until well incorporated. Season with salt and pepper? Add filling ingredients and gently stir to combine. Pour into your unbaked shell.
Bake for 20-30 minutes then reduce heat to 160C/320F
And bake a further 60 minutes or until filling is cooked. Filling is cooked when a skewer is inserted an comes out clean.
Remove from oven and leave to sit for 10 minutes before removing from pan. Serve hot or cold
WHOot Contributor Gail
From The Pantry To The Table
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.