Maple Bacon & Cheese Quiche

Serves 8

Prep time: 30 minutes, plus refrigeration and resting time
Cook time: 1 hour 15 minutes

Ingredients:

Crust:
185g flour, plus extra for rolling out the dough
½ tsp salt
100g butter, cold, cut into little cubes
45ml ice cold water

Filling:
1 large garlic clove, grated
½ large white onion, finely diced
250g streaky bacon, cut into small chunks
1 Tbsp maple syrup

4 XL free-range eggs
350ml cream

125g mature cheddar cheese, grated

Special equipment:
Food processor
23cm fluted quiche tin

Method:

For the crust:
Place flour, salt and butter in a food processor.
Blend briefly until it looks like breadcrumbs.
With the motor running, pour in the ice cold water.
Blitz until it pulls together into bits of dough and then stop.
Press it all together into a disc and wrap in cling wrap.
(Don’t form a ball – this will make rolling out much more difficult, a neat round thinnish disc will roll out well.)
Refrigerate dough for one hour.

Sprinkle a clean work surface with flour and roll out the dough.
Roll it out until it is a couple centimetres larger than the quiche tin.
Roll the pastry up so it wraps around the rolling pin.
Unroll it over the quiche tin, letting excess dough hang over the edge.
Tuck overhang under itself and make a fluted edge.
Refrigerate again for an hour or up to 24 hours if prepping in advance.
Preheat oven to 180˚C with the fan on.
Place a large piece of scrunched up baking paper over the pastry, then fill with baking beads or lots of dried beans to weigh it down.

Transfer to the oven and bake for 20 minutes.
Remove the crust from the oven and carefully take out the beans and baking paper.

Turn oven down to 160˚C with the fan on.
Return crust to oven for 10 minutes or until the base is lightly golden.

For the filling:
Preheat oven to 180˚C with the fan on.

Heat a large frying pan on high heat and add the bacon.
Cook until well browned and the edges are crispy.
Turn down the heat and add the onion and garlic, cook until fragrant.
Pour in the maple syrup and cook until sticky and caramelised.

Set aside and leave to cool.
If the bacon was very fatty – drain off any excess fat.

Whisk eggs and cream together.
Season well with salt and pepper.

Place blind baked quiche crust on a baking tray.
Scatter with grated cheddar and the bacon mixture.
Pour the egg mixture over the top.

Transfer to the oven on the lowest rack and bake for 40 minutes until the top is golden.
Allow the quiche to rest for at least 30 minutes to 1 hour before removing from the tin, slicing and serving.

Serve alongside a crisp green salad with a glass of chilled Robertson Winery Mimosa and enjoy!

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