Corn and Bacon Quiche

Ingredients

• 375 g (3 cups)plain flour
• 38 g (3 tablespoons)sugar
• 1 teaspoonsalt
• 170 g (¾ cup), cold and cubedbutter
• 170 g (¾ cup), coldvegetable shortening
• 1egg
• 75 ml (5 tablespoons), ice coldwater
• 1 tablespoonapple cider vinegar
• 6 thick-cut rashers, cut into 1.3 cm (½-inch) piecesbacon
• 1 bunchspring onions
• 1, dicedred pepper
• 300 g (2 cups), fresh or thawed from frozensweetcorn
• 12 g (½ cup)fresh basil
• 170 g (1½ cups)Sargento® Traditional Cut shredded pepper Jack cheese
• 170 g (1½ cups)Sargento® Traditional Cut shredded sharp Cheddar cheese
• 8eggs
• 360 ml (1½ cups)half-and-half or double cream
• 1 teaspoonsalt
• ½ teaspoonpepper
• 1 pinchfreshly grated nutmeg
• 1 pinchcayenne pepper

Instructions

1. 1

   Combine dry ingredients

   In a large bowl, whisk the flour, sugar and 1 teaspoon of salt. In a separate bowl, whisk the egg with the ice-cold water and vinegar, then keep this liquid in the fridge. Cut the cold butter and shortening into the flour mixture with a pastry cutter.

2. 2

   Add cold liquid

   When the flour mixture looks like small peas, add the chilled egg mixture.

3. 3

   Bring dough together

   Switch to a wooden spoon and mix just until the dough comes together.

4. 4

   Chill the dough

   Divide the dough in half and wrap each portion in cling film. Chill for at least 30 minutes; the other half can be frozen for another time.

5. 5

   Cook the filling

   Cook the bacon until crisp, then remove it from the pan, leaving about 1 tablespoon of fat and pouring off any excess. Drain the bacon on kitchen paper. Add the spring onions, pepper and sweetcorn to the pan, season with salt and pepper, and cook until slightly softened, about 4 to 5 minutes. Leave to cool slightly.

6. 6

   Shape the pastry

   On a floured board, roll the pastry into a circle and transfer it to a pie dish. Trim the edges, tuck them under and crimp. Alternatively, make individual quiches in small pie tins.

7. 7

   Add filling and basil

   Spoon the cooled sweetcorn mixture into the pastry case, then scatter the fresh basil over it.

8. 8

   Add the cheeses

   Cover the filling with both the pepper Jack and sharp Cheddar cheeses.

9. 9

   Blend the custard

   Put the 8 eggs, half-and-half or cream, 1 teaspoon of salt, pepper, nutmeg and cayenne into a blender or large measuring bowl. Blend until frothy, about 2 minutes.

10. 10

    Pour over custard

    Pour the custard over the filling. Leave it to stand for a minute, then use a fork to check that the filling is evenly distributed.

What is corn and bacon quiche?

Quiche is a savoury egg custard baked in pastry, with a long association with French cooking and many well-loved versions in American home kitchens. This one combines sweetcorn and bacon with basil, pepper Jack and sharp Cheddar.

The homemade crust and gently spiced custard give the sweet, smoky and cheesy filling a rich base. The supplied method stops after the custard is poured in, so it does not specify how to bake the quiche.

Nutrition and macros by portion

The nutrition label shows one serving as written: 718 calories, 22g protein, 41g carbs, 52g fat.

The pastry, butter, shortening, bacon, cheeses and cream contribute most of the fat, while flour and sweetcorn provide much of the carbohydrate. Eggs, bacon and cheese supply protein. Pair a slice with salad or vegetables for a fresher, more balanced plate.

The pastry choices

Cold fats: Keeping the butter, shortening and liquid cold helps the pastry stay workable and encourages a tender, flaky texture. Cut the fats into the flour until the pieces resemble small peas, as the method describes.

Light handling: Mix only until the dough comes together. Overworking it can make the crust tough, and chilling for at least 30 minutes makes it easier to roll.

Building the filling

Bacon fat: Crisp the bacon first, then leave about 1 tablespoon of fat in the pan to cook the vegetables. Drain the bacon separately so it does not make the filling excessively greasy.

Sweetcorn mixture: Cook the spring onions, pepper and sweetcorn for 4 to 5 minutes, just until slightly soft. Cooling the mixture slightly before assembling helps keep the fresh basil aromatic.

Getting the layers right

Pastry case: Roll the dough into a circle, transfer it to the pie dish, then trim, tuck and crimp the edge. The recipe also suggests making individual quiches in small tins.

Cheese and herbs: Add the basil over the cooled filling, then top with both cheeses. Using two cheeses gives the filling a blend of sharpness and peppery warmth.

The custard stage

Whisked eggs: Blend the eggs with the cream, salt, pepper, nutmeg and cayenne for about 2 minutes, until frothy. The recipe allows either half-and-half or cream.

Even distribution: After pouring in the custard, let it stand for a minute and use a fork to check that the filling is spread evenly. The supplied instructions do not give a baking temperature or doneness cue.

Serving ideas

Serve a slice with a crisp green salad or lightly dressed leaves to balance the rich pastry, bacon and cheese. For a fuller brunch, add fruit or a simple vegetable side.

Because the source method has no baking directions, follow a trusted quiche baking method for the dish size you use, and make sure the centre is fully set before serving.

Recipe notes & tips

• Chill the egg, water and vinegar mixture while preparing the pastry.
• Keep the pastry ingredients cold and handle the dough as little as possible.
• Drain the crisp bacon on kitchen paper before adding it to the filling.
• Let the cooked sweetcorn mixture cool slightly before adding the basil.
• Use a fork after pouring in the custard to check that the filling is evenly spread.
• The supplied recipe does not state a baking temperature or time, so use a reliable quiche baking guide for your pie dish.

Variations

• Make individual quiches: Divide the pastry and filling between small pie tins.
• Use frozen sweetcorn: Thaw it before adding it to the pan, as the recipe allows.
• Choose cream: Use double cream instead of half-and-half for the custard.
• Adjust the heat: Omit the cayenne for a milder flavour.
• Change the herbs: Replace some or all of the basil with another fresh herb that suits the cheese and bacon.

Common mistakes to avoid

• Warm pastry fats: Keep the butter, shortening and liquid cold so the dough stays easier to handle.
• Overworking the dough: Stop mixing as soon as it comes together to avoid a tough crust.
• Leaving excess bacon fat: Pour off all but about 1 tablespoon before cooking the vegetables.
• Adding hot filling: Let the sweetcorn mixture cool slightly before assembling the quiche.
• Uneven filling: After adding the custard, check the distribution with a fork as the recipe instructs.
• Guessing the bake: The supplied method gives no oven temperature or bake time, so consult a dependable quiche guide rather than assuming one.

How to store

The supplied method does not include baking or storage instructions. Once baked and cooled, cover and refrigerate the quiche, and use within 3 days; reheat portions until piping hot throughout.

Frequently asked questions