Egg and bacon quiche
Egg and bacon quiche.
Okay, there is more than one egg yolk in this dish, but what I want is to inspire you to have a zero waste, adaptable set of recipes.
If you’re veggie, or don’t have bacon, then just leave it out. Add in more onions, or leeks. Or some tuna and sweetcorn.
If the thought of making your own pastry is a little intimidating, then buy a packet of shortcrust or a ready made base. If you can learn to make your own it’ll cost you about 50p in flour and butter, not £1.39.
There are a lot of steps in this recipe. If you’re new to making pastry or quiche, then take it one step at a time. The pastry can be made a day or two in advance, it can be baked and left to one side. GO at your own pace and then enjoy your zero waste egg and bacon quiche.
Leftover egg yolk tart
For the pastry
- 125 grams plain flour + more for rolling out
- 65 grams unsalted butter
- 35 + 30 grams lard/unsalted butter, respectively
- pinch salt
For the leftover egg yolk filling
- 1-2 leftover egg yolks
- 1-2 whole eggs
- 150 ml cream (double or single)
- 1 onion add in another one or two if not using bacon
- 100 grams bacon (optional) you could use mushrooms instead
- 150 grams cheese - cheddar, Gruyere, double Gloucester.... just a melting cheese, it doesn't really matter which one
- optional: 1 parmesan rind
- optional: bay leaf, nutmeg
- Salt & pepper
- Scales and mixing bowl
- Food processor or mixing bowl
- Chopping board and knife
- Bowl & cover for pastry
- Measuring jug
- Rolling pin
- Pie dish, ceramic or metal
- Baking beans
- Greaseproof paper
- Optional saucepan
If using bay, parmesan rind ....
- Place the cream, flavourings and seasoning in a saucepan. Turn the heat to medium. After 5 minutes, turn the heat off and leave them to one side for up to a day.
If making your own pastry, processor method
- Place flour, salt & butter in the processor. When they look like sand, add a little water and process. Turn out onto a floured surface and squish together.
If making your own pastry by hand
- Cut the butter/butter and lard into cubes. Rub the fat into the seasoned flour until it looks like sand.
- Add just enough water to make it come together. This means that, when you squish it about, it doesn't crack and crumble.
- Place in the bowl, cover and leave for at least 30 minutes in the fridge.
Make the filling
- If you're using bacon, cut the fat off and put it in the pan to render. This will give the whole mixture the flavour of bacon.
- Dice or slice the onion. Put the pan on around medium heat. Add the onions and DON'T LET THEM BROWN.
- It'll take at least 15 minutes for the onions to squidge down. Make sure you cannot see any white.
- Fry the bacon in with the onions. Grate the cheese.
- If you've seasoned the cream with parmesan rind and bay, strain the cream into a bowl. Beat the egg yolks and whole egg into the cream. Stir in the cheese.
Bake the pastry
- Turn the oven to 220C. Place a tray in the oven to heat.
- When the pastry is golden and lovely, turn the heat down to 180C. Remove the
- Flour your counter (if you've been tidy enough to clean it since making the pastry). Take the pastry from the fridge and roll it out. Place it into the tin/dish. Prick it all over with the fork. Place the greaseproof paper over the pastry, cover it with pastry weights..
- Place the quiche onto the hot tray and bake for about 15 minutes, or until golden brown.
- Meanwhile, mix the onions, bacon and cheese custard mixture. Taste and season further if needed.
- When the pastry is cooked, carefully remove the hot baking beans and leave them to cool.
- Pour the custard into the hot pastry case and return to the oven. Bake for around 30 minutes or until set.
- The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.