This recipe has all the vintage vibes you’d expect, and we do a little adapting and updating to come up with something more contemporary and EASY to make.
Preheat oven to 180C
1 1/2 cups plain flour (150g)
1 teaspoon salt
1 teaspoon baking powder
85g (3oz) chopped, cold butter
85g (3oz) grated cheddar cheese
2-3 tablespoons cold water
Combine all ingredients in a bowl and use your hands to bring together until crumbly and the same texture as wet sand.
Tip onto a sheet of baking paper on your bench and knead into a rough ball.
Add another sheet of paper to prevent your rolling pin fro sticking.
Roll pastry into a circle large enough to fit in you pie tin.
Use the baking paper to transfer the pastry into the tin and press in with the back of your fingers so you don’t tear the pastry. Set aside in the fridge while you make the filling.
One onion, diced
3 rashers bacon, chopped
Sage, Rosemary, finely chopped
Heaped teaspoon minced garlic
1-2 tablespoons olive oil for frying
85g (3oz) grated cheese
3/4 cup Greek Yoghurt
Fry off the onion, bacon, herbs and garlic in a little oil over moderate heat. Cook until the onions are softened and translucent. Set aside to cool.
In a bowl combine the eggs, cheese and yoghurt. Mix very well to combine and then add the bacon and onion mix.
Take the pastry from the fridge and add the filling.
Bake for 35-40 minutes, or until the pastry is golden brown and the egg mixture is just barely set and a little jiggly in the middle. The quiche will continue to set as it cools for 10-15 minutes before you slice and serve.