In: Savoury Snacks

Submitted by Karen

  Cooking temperature: 180°C

Makes/Serves: six inch tartlets


  • 4 Rashers Streaky Bacon
  • 150 g Cheddar Cheese
  • 200 ml Single Cream
  • 2 Egg Yolks
  • 4 tablespoons Water
  • 50 g White Vegetable Fat
  • 50 g Margarine
  • 200 g Plain Flour


  1. Rub the flour, margarine and vegetable fat together then add the water to make a shortcrust pastry. More about shortcrust pastry.
  2. Roll out the pastry and put into a greased flan tin.
  3. Cut the bacon into small squares and fry it until crispy. Put the cooked bacon into the bottom of the quiche.
  4. Grate the cheese, then mix it with the egg yolk and cream. Pour this into over the bacon, leaving a little bit of room as the quiche will bubble a bit when cooking.
  5. Cook for about 45 mins. It's done when it's brown and set.


You can also make these in miniatures, they take less time too cook!


If you are making a large quiche, you may need to cook at a lower temperature for longer. Keep an eye on it while it's cooking and if it starts brown while it is still wobbly, turn the oven down. You can also cover it with foil if you want to stop it from browning any more.

Find recipes to use the left over egg whites