Tomato, Bacon, Potato & Chive Quiche

Quiche are fairly easy to make and very versatile.  You can have them for just about any meal during the day and equally you can add a range of ingredients to suit your taste.  This quiche is a wonderful mix of ingredients and flavours all cooked to a lovely golden finish.

The short crust pastry base is filled with potato, roma tomatoes, bacon and parmesan.  It is then surrounded by an egg, milk and chive mixture that completely fills the shell.  Baked in the oven to set the egg mixture and you have a very tasty and versatile meal.  Serve hot or cold for breakfast, lunch or dinner.  A simple yet very enticing dish!

I use frozen short crust pastry as my base as it is so much easier and quicker than making your own pastry.  However for those who want to go the extra step and make everything yourself, then feel free.  Either way, this is a great quiche that will definitely satisfy the family.

Print Recipe

Tomato, Bacon, Potato & Chive Quiche

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• Short Crust Pastry about 250g - I used about 1 1/4 sheets of 24cm x 23cm frozen shortcrust pastry
• 300 g potatoes thinly sliced (about 5mm)
• 6 slices Short Cut Bacon chopped
• 1 Roma Tomato diced
• 1/2 cup Shredded Cheese I use a 3 cheese combo mix
• 5 Eggs
• 1/2 cup Milk
• 2 tbsps Chives thinly sliced

Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients Short Crust Pastry about 250g - I used about 1 1/4 sheets of 24cm x 23cm frozen shortcrust pastry 300 g potatoes thinly sliced (about 5mm) 6 slices Short Cut Bacon chopped 1 Roma Tomato diced 1/2 cup Shredded Cheese I use a 3 cheese combo mix 5 Eggs 1/2 cup Milk 2 tbsps Chives thinly sliced

Instructions

1. Grease an approx 24cm - 25cm (9 - 10 inch) round loose-based fluted flan pan.
2. Add sliced potatoes to a saucepan of boiling water and cook for 10 minutes. Darin water from saucepan.
3. In a frying pan over medium high heat, add bacon and cook until browned.
4. Pre-heat a fan forced oven to 200°C (390°F).
5. Fit pastry sheets into base and side of fluted pan. Trim the edges of the pan. Note. one sheet will not be enough for the entire pan so make sure you push the joining sheets together to seal and cracks in the pastry. It needs to hold wet contents without leaking.
6. Layer about half of the potato over the base of the pan, sprinkle about half the tomato, bacon, cheese and chives over the top. Repeat layering with the remainder of the contents.
7. In a separate bowl, add eggs, milk and chives and whisk together.
8. Pour egg mixture into the pastry case.
9. Place in oven and cook for about 25 - 30 minutes or until set.
10. Remove from oven and serve with your favourite salad. Alternately cool and serve cold. Store in refrigerator.