Skip to main content
Coles

Bacon and brie lattice quiche

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar

Bacon adds a savoury depth of flavour to this picnic-perfect quiche recipe.

  • Serves6
  • Cook time1 hour 5 minutes
  • Prep time25 minutes, + cooling and 30 mins resting time
Bacon and brie lattice quiche

Ingredients

  • 25g butter
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 2 tbs chopped chives
  • 6 free range eggs
  • 1/3 cup (80ml) pouring (pure) cream
  • 100g Coles Triple Cream Brie, finely chopped
  • 4 rashers Coles Free Range Pan Sized Middle Bacon
  • Extra chives, chopped, to serve
  • Mixed salad leaves, to serve

Shortcrust pastry

  • 1 3/4 cups (260g) plain flour
  • 150g butter, chilled, chopped
  • 1 free range egg yolk
  • 2 tsp iced water

Nutritional information

Per serve: Energy: 2730kJ/653 Cals (31%), Protein: 21g (42%), Fat: 48g (69%), Sat Fat: 28g (117%), Carb: 34g (11%), Sugar: 3g (3%), Dietary Fibre: 2g (7%), Sodium: 674mg (34%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make shortcrust pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and shape into a disc. Cover and place in the fridge for 30 mins to rest.

  2. Step 2

    Meanwhile, preheat oven to 200°C. Grease a 3cm-deep, 24cm-round fluted tart tin with a removable base. Roll out the pastry disc between 2 sheets of baking paper until 3mm-thick. Line base and side of prepared pan with pastry and trim the edge. Place the tin on a baking tray. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 mins or until light golden. Remove paper and weights or rice. Bake for a further 5-8 mins or until the pastry is just firm. Set aside to cool. Reduce oven to 160°C.

  3. Step 3

    Melt the butter in a large non-stick frying pan over medium heat. Add the leek and cook, stirring occasionally, for 8 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Stir in the chives. Season.

  4. Step 4

    Whisk eggs and cream in a bowl until combined. Season. Spoon leek mixture into base of pastry case. Top evenly with brie. Pour over egg mixture.

  5. Step 5

    Cut each bacon rasher lengthways into 4 strips. Arrange the bacon in a lattice pattern over the egg mixture.

  6. Step 6

    Bake the quiche for 30-35 mins or until the bacon is golden and the filling is just set. Set aside for 10 mins to cool slightly. Cut into wedges and sprinkle with extra chives. Serve with the salad leaves.

Recipe tip

COOK. STORE. SAVE.
Use it up: The leftover bacon is the perfect excuse to make our no-churn peanut butter ice cream with maple bacon.

 

Bacon and brie lattice quiche

Bacon and brie lattice quiche
  • Serves6
  • Cook time1 hour 5 minutes
  • Prep time25 minutes, + cooling and 30 mins resting time
Ingredients
  • 25g butter
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 2 tbs chopped chives
  • 6 free range eggs
  • 1/3 cup (80ml) pouring (pure) cream
  • 100g Coles Triple Cream Brie, finely chopped
  • 4 rashers Coles Free Range Pan Sized Middle Bacon
  • Extra chives, chopped, to serve
  • Mixed salad leaves, to serve

Shortcrust pastry

  • 1 3/4 cups (260g) plain flour
  • 150g butter, chilled, chopped
  • 1 free range egg yolk
  • 2 tsp iced water
    Description

    Bacon adds a savoury depth of flavour to this picnic-perfect quiche recipe.

    Method
    1. Step 1

      To make shortcrust pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and shape into a disc. Cover and place in the fridge for 30 mins to rest.

    2. Step 2

      Meanwhile, preheat oven to 200°C. Grease a 3cm-deep, 24cm-round fluted tart tin with a removable base. Roll out the pastry disc between 2 sheets of baking paper until 3mm-thick. Line base and side of prepared pan with pastry and trim the edge. Place the tin on a baking tray. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 mins or until light golden. Remove paper and weights or rice. Bake for a further 5-8 mins or until the pastry is just firm. Set aside to cool. Reduce oven to 160°C.

    3. Step 3

      Melt the butter in a large non-stick frying pan over medium heat. Add the leek and cook, stirring occasionally, for 8 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Stir in the chives. Season.

    4. Step 4

      Whisk eggs and cream in a bowl until combined. Season. Spoon leek mixture into base of pastry case. Top evenly with brie. Pour over egg mixture.

    5. Step 5

      Cut each bacon rasher lengthways into 4 strips. Arrange the bacon in a lattice pattern over the egg mixture.

    6. Step 6

      Bake the quiche for 30-35 mins or until the bacon is golden and the filling is just set. Set aside for 10 mins to cool slightly. Cut into wedges and sprinkle with extra chives. Serve with the salad leaves.