A hearty, satisfying quiche with a pleasant crunchy finish. While nuts often appear in sweet baking, walnuts also bring a lovely texture and flavor to savory tarts. When chopped finely and added just before baking, they complement the smoky bacon and the creamy egg filling.
This version uses a classic shortcrust pastry, but a walnut-enriched pastry would heighten the nutty character—something worth trying next time for extra depth.
| Serves | 8+ |
| Prep time | 45 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour 20 minutes |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party |
INGREDIENTS
- 1 medium egg yolk
- 4 tablespoons water (you may not need all)
- 220 g plain flour
- 105 g very cold butter, cut into small cubes
- 1 packet smoked bacon (about 200–250 g, rind removed, cooked, cooled and chopped)
- 2 medium eggs + 1 egg white
- 284 ml double cream
- 2 teaspoons dried chopped parsley
- 75 g walnuts, chopped into small pieces
- 150 g grated mozzarella
NOTE
Pecans work well as an alternative to walnuts. To add vegetables, try incorporating a portion of asparagus for freshness and color.
DIRECTIONS
| Pastry Base | |
| 1. | |
| In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. | |
| 2. | |
| Mix in the egg yolk and enough water to bring the dough together. Be careful not to overwork it. | |
| 3. | |
| Wrap the dough in cling film and chill in the refrigerator for 30–45 minutes. | |
| 4. | |
| Grease a 9″ round quiche tin with vegetable fat or butter and preheat the oven to 200°C (about 392°F). | |
| 5. | |
| Roll out the pastry to fit the tin, line it, then blind bake for 15–20 minutes until lightly golden and cooked through. | |
| 6. | |
| Remove from the oven, trim the edges to neaten, and allow the shell to cool for at least 10 minutes. | |
| Quiche | |
| 7. | |
| Whisk together the remaining eggs, the egg white and the double cream. Stir in the cooked bacon, grated mozzarella, parsley and plenty of black pepper. | |
| 8. | |
| Pour the filling into the cooled pastry shell and evenly scatter the chopped walnuts over the top. | |
| 9. | |
| Bake for 35 minutes, turning the tin halfway through to ensure even cooking, until the filling is set and the top is lightly golden. | |
| 10. | |
| Remove the quiche from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature. | |