DIY Bacon White Cheddar Quiche
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DIY Bacon White Cheddar Quiche

DIY Bacon White Cheddar Quiche

with Clementine Salad

Quiche seems hard, but with our pastry hack, this classic will be one of your family's favourites!

Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • All-purpose flour (wheat) • Clementine • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Grade A egg • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Pepitas • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Thyme.

Tags:
Discovery
Allergens:
Milk
Egg
Wheat
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Bacon Strips

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Yellow Onion

2 unit(s)

Egg

(Contains Egg)

1.5 cup

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

8 tbsp

Garlic Spread

(May contain Milk, Soy, Sulphites)

7 g

Thyme

113 mL

Cream

(Contains Milk)

2 unit(s)

Clementine

56 g

Spring Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

28 g

Pepitas

(May contain Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)

Not included in your delivery

1 tbsp

Oil*

1.5 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1560 kcal
Fat106 g
Saturated Fat44 g
Carbohydrate106 g
Sugar16 g
Dietary Fiber7 g
Protein51 g
Cholesterol385 mg
Sodium1540 mg
Trans Fat1 g
Potassium900 mg
Calcium650 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
8x8" Baking Dish
Whisk
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Slotted Spoon
Medium Bowl

Instructions

1
  • Line an 8x8-inch metal baking dish with parchment, leaving overhang on two sides (9x13-inch metal baking dish, with overhang on two long sides for 4 servings).
  • In a large bowl, whisk together flour, 1/4 tsp (1/2 tsp) salt and 1 tsp (2 tsp) sugar.
  • Add garlic spread, then, using clean hands, toss to combine until mixture is crumbly but holds together when squeezed.
2
  • Transfer dough to prepared dish. Pat dough into the bottom and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth dough.)
  • Prick pastry crust all over bottom and sides with a fork.
  • Bake crust in the bottom third of the oven until lightly golden-brown, 12-19 min. Set aside to cool slightly.
3
  • Meanwhile, cut bacon into 1/2-inch pieces. 
  • Peel, then cut onion into 1/2-inch slices. 
  • Strip 1 tbsp (2 tbsp) thyme from stems, then finely chop. 
  • Peel clementine, then separate into segments.
  • Line a plate with paper towels. Set aside. 
Cook filling
4
  • To a large non-stick pan, add bacon and 2 tbsp (4 tbsp) water.
  • Heat over medium-high heat. Cook, stirring occasionally, until bacon is cooked through, 9-12 min.**
  • Using a slotted spoon, transfer to the plate, reserving 2 tbsp (4 tbsp) bacon fat in pan. Discard the rest.
  • Add onions and half the thyme to the pan with bacon fat. Cook, stirring occasionally, until softened, 3-4 min. Season with salt.
  • Using a slotted spoon, transfer onions to plate with bacon. 
5
  • Meanwhile, in another large bowl, whisk together eggs, cream and half the Dijon until smooth. Season with pepper. 
  • Once crust is par-cooked, spread bacon-onion mixture in an even layer, then top with cheese. 
  • Pour egg-cream mixture over top, then sprinkle over remaining thyme.
  • Bake in the bottom third of the oven until middle is set and edges are golden-brown, 15-22 min. 
6
  • Meanwhille, to a medium bowl, whisk together remaining Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. 
  • Add clemetines and spring mix. Toss to combine. 
  • Once quiche is finished cooking, set aside to cool slightly, 5 mins.
  • Cut quiche into 4 equal pieces (8 for 4 servings).
  • Divide quiche and salad between plates. 
  • Top salad with pepitas. 
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