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Cheese, Bacon & Turkey Quiche

Cheese, Bacon & Turkey Quiche

Janice Pattie
The perfect way to use leftover turkey, cheese and cream to make a tasty tart.
5 from 5 votes
Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 20 minutes
Total Time 1 hour 30 minutes
Course appetiser, lunch, Main Course
Cuisine British
Servings 6
Calories 841 kcal

Equipment

  • Food Processor (optional)
  • 23 cm tart tin
  • baking beans
  • Sharp knife
  • chopping board
  • Frying Pan
  • grater
  • bowl or jug
  • whisk

Ingredients
 

For the Pastry

  • 225 grams plain flour all purpose flour
  • 65 grams butter cut into pieces
  • 65 grams white vegetable fat (shortening) cut into pieces
  • 100 grams grated cheese
  • 1/4 teaspoon salt
  • 1 medium egg
  • 1 tablespoon cold water

For the filling

  • 1 small onion finely chopped
  • 100 grams bacon chopped
  • 250 grams cooked turkey
  • 250 millilitres double cream
  • 3 large eggs
  • 100 grams ripe Brie
  • 25 grams Parmesan grated
  • 1/2 lemon zest
  • salt & freshly ground pepper
  • 2 teaspoon finely chopped chives

Instructions
 

For the pastry

  • Put the flour, butter, vegetable fat and cheese into a food processor and pulse until the mixture resembles breadcrumbs.
  • Add the egg and the water and pulse until the mixture starts to come together, add a little more water if it is too dry.
  • Press the mixture into a ball and wrap in plastic wrap. Chill in the fridge for 20 minutes minimum.
  • Pre -heat the oven to 200C
  • Roll out the pastry thinly in a circle and line the tart tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage.
  • Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
  • Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes.
  • Remove from the oven and leave to cool.
  • Heat the oven to 170C

To make the filling

  • Gently saute the onion in a little butter until soft and transparent, remove from the pan and place in the base of the tart case.
  • Increase the heat to medium and add the bacon pieces. Cook until golden, drain and place into the pastry case, distributing evening across the base. Keep back two teaspoons of crispy bacon pieces to decorate your tart, if liked.
  • Cut the turkey into generously sized pieces and scatter over the onion and bacon.
  • Cut or break off pieces of Brie and distribute evenly across the flan base.
  • Whisk the eggs, add the cream, lemon zest, seasoning and grated Parmesan, pour into the flan case.
  • Bake for 25-30 minutes until the filling is golden brown and just set in the centre. Remove from the oven and allow to cool for about 10 minutes before serving.

Notes

Cheese, Bacon & Turkey Quiche will serve 8 as an appetiser and 6 as a main course. This is a very rich tart and only needs a green vegetable or salad to make a meal.

To make the pastry without a food processor

Chop the fats into the flour with a blunt knife, then use your finger to rub the fats into the flour until it resembles breadcrumbs. Add the egg and water as per the recipe and bring the pastry together with a blunt knife and your hands.

Nutrition

Calories: 841kcalCarbohydrates: 33gProtein: 27gFat: 67gSaturated Fat: 33gCholesterol: 276mgSodium: 624mgPotassium: 298mgFiber: 2gSugar: 1gVitamin A: 1356IUVitamin C: 6mgCalcium: 266mgIron: 3mg