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Rocket, mushroom & bacon quiche

Rocket, mushroom & bacon quiche

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(8 ratings)

Prep: 1 hr Cook: 1 hr, 30 mins - 1 hr, 40 mins Plus chilling

Moderately easy

Cuts into 12 slices
Gordon Ramsay's step-by step guide to a making a faultless tart case - right from making your own pastry

Nutrition and extra info

  • Freezable

Nutrition

  • kcalories438
  • fat34g
  • saturates17g
  • carbs20g
  • sugars3g
  • fibre2g
  • protein15g
  • salt1.64g
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Ingredients

For the pastry

  • 250g plain flour
  • 1 tsp sea salt
  • 125g cold butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp thyme leaves
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp olive oil, to brush the tin

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 egg yolk, to glaze

For the custard

  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 egg yolk
  • 200ml crème fraîche
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • small handful tarragon leaves, chopped

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

For the filling

  • 200g smoked streaky bacon, roughly chopped
  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large handful red onion, chopped
  • 2 heads red chicory, shredded

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 250g flat cap mushroom, sliced
  • 200g wild rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 100g Gruyère, grated
  • 100g mature cheddar, grated

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Method

  1. To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.

  2. Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.

  3. Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.

  4. Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.

  5. To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.

  6. For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.

  7. Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.

  8. Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.

  9. Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.

  10. Remove and trim the pastry edge so that it’s in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

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Comments, questions and tips

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Comments (16)

bunnytombs's picture

I made this exactly to the recipe, tasted very nice but probably not worth the effort or the money. I think too many flavours and ingredients didn't complement each other as well as they could. It also took a long time to make, a quiche is normally a quick(ish) casual lunch, I could have made a three course meal in this time. I made it in a rectangle tart tin, would feed 8 for lunch with salad.

eve168's picture
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This is delicious, but I had enough filling left to make another tart, I would reduce the quantites when making again.

muzza01's picture
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This turned out just how the recipe said - Fab

bethanyjoanna99's picture
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Wonderful recipe - the custard was divine. I was a bit slap dash with the pastry so it was not perfect but the varnishing with egg yolk is a great tip to prevent leakage and mushy pastry. Definitely not the simplest of quiches but worth it for flavour. Quiche is so often that bland, anaemic mush at picnics and buffets but this is really worthy of a proper dinner table meal.

bethanyjoanna99's picture
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Wonderful recipe - the custard was divine. I was a bit slap dash with the pastry so it was not perfect but the varnishing with egg yolk is a great tip to prevent leakage and mushy pastry. Definitely not the simplest of quiches but worth it for flavour. Quiche is so often that bland, anaemic mush at picnics and buffets but this is really worthy of a proper dinner table meal.

alexaw's picture

i'm a vegetarian do you think this quiche would tasty without the bacon

EmilyFCh's picture

I substituted sundried tomatoes for bacon and it was just as delicious! The tomatoes give the saltiness and flavour that the bacon otherwise would

louisejbx's picture

My pastry came away from the tin, and didn't seem to crisp up quite enough, all tasty though x

katieburr1's picture
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Lovely flavours, quite a pain to make but worth it, will make again

adelphi10's picture
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Quite time consuming but the result was fantastic!! Went down very well at a family party and have already passed the recipe on.

daughter2's picture

What a lot of work,I think I would make shortcrust pastry next time

bslangen's picture

It is a lot of work, but the taste of the different ingredients combines excellent. Great to serve at a party.

ellen939's picture

I wonder if anyone can tell me what to do about freezing quiche? Or perhaps it lasts a while in the fridge? I had heard if I was going to freeze it I should do so before I put it in the oven, i.e. make it and instead of baking it freeze it. Is this true? Then must I defrost it before cooking it? Thank you. Novice chef at work!!

adeleh's picture

I did it exactly as written. It was the very best quiche I have ever eaten.

thriller's picture
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Well worth the effort plus had fun making it! absolutley gorgeous!

laineyj's picture
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Well worth the effort!! double yum

Questions (0)

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Tips (1)

Angieparker's picture
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I also found the mix of ingredients extremely overpowering and not complementing each other so I substituted Rocket and Chicory with Spinach and young Nettle leaves and hey presto it suddenly tasted a lot better and rounded. P.S. I did make the original version first and it wasn't as well received as my Nettle Quiche :-)

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