Last night, the three of us—Basker, John, and myself—headed off to Pt Chevalier Beach for a lovely evening picnic.
With the tide coming in, I knew it would look pretty so it was the perfect time to relax, enjoy the beach and have a picnic with a homemade treat. I made a small sized quiche to take along. It’s based on my favourite Ham and Leek Quiche, but with a little twist using bacon, peas, and onions instead. This smaller version is just the right size for the three of us—no leftovers, just a lovely, light meal by the sea.
You can find the original full size Ham and Leek Quiche recipe here: Ham and Leek Quiche Recipe.
My Take on the Recipe
I’ve always loved this quiche recipe. It’s simple, comforting, and so versatile. While the original ham and leek version is delicious, it’s fun to switch up the ingredients depending on what’s in the fridge.
This evening, bacon, peas, and onions were what I had on hand, so they became the star of the show.
The olive oil pastry is just fantastic. It has a nice, light texture with a hint of softness, and the extra virgin olive oil adds a Mediterranean touch. I’ve also added a little wholemeal flour, which gives it a nice bite without being too heavy. It’s the perfect base for any quiche, light but satisfying.
This quiche is good for a picnic—easy to pack and delicious whether it’s warm or at room temperature. It goes well with a light salad making it a complete meal for a laid-back evening outdoors. To go with ours, Basker made some fried rice and he also cooked up crispy fried anchovies (ikan bilis) to sprinkle on top for a little extra crunch and fishy flavour.
I hope this little twist on the recipe gives you some inspiration for your own picnic creations. Whether you use leftover ham, bacon, or even some veggies, this quiche is adaptable and always delicious. Perfect for sharing with family and friends, whether you’re at the beach or just enjoying a sunny day outside.
My Tips:
- 🌿 Herb Boost: Add fresh herbs like basil, parsley, or chives to the filling for an extra fresh flavour kick.
- 🥛 Richer Flavour: For a creamier taste, swap in whole milk instead of low-fat, and don’t hesitate to try different cheeses for variety.
- 🥄 Yogurt Swap: If you want a slightly tangier twist, try using yoghurt instead of sour cream.
- 🍴 Overflow Warning: I tend to be a bit generous with the filling, so make sure to place a tray underneath the quiche in the oven to catch any drips!
- 🔥 Perfect Finish: I love finishing it off under the grill for the last 5 minutes to get the cheese golden and bubbly. Just keep a close eye on it so it doesn’t burn!
What’s your favourite picnic dish? I’d love to hear from you—drop a comment below and let me know! Bon appétit!
Recipe Card
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★🥧🍳🥓🧅🧀🌿🍽️★
Bacon and Onion Quiche with Olive Oil Pastry
A savory quiche made with bacon, caramelized onions, and a creamy filling, all encased in a light, homemade olive oil pastry.
Ingredients
- ½ cup plain flour
- ¼ cup wholemeal flour
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp baking powder
- ¼ cup extra virgin olive oil
- ¼ cup lukewarm water
- 1 tbsp butter
- 1½ onions, finely diced
- 1 tsp fresh thyme or 1 tsp dried thyme
- 2 eggs
- ½ cup milk
- ¼ cup sour cream (or cream, or yoghurt)
- ½ tsp salt
- ½ tsp ground black pepper
- 80g bacon, chopped
- ½ cup frozen peas
- ½ cup grated gruyere or tasty cheese
𝗢𝗟𝗜𝗩𝗘 𝗢𝗜𝗟 𝗣𝗔𝗦𝗧𝗥𝗬:
𝗙𝗜𝗟𝗟𝗜𝗡𝗚:
Directions
1. Prepare Olive Oil Pastry: In a large mixing bowl, combine the plain flour, wholemeal flour, sugar, salt, and baking powder. Mix well. Add the olive oil and lukewarm water, and mix using a knife until the dough starts to come together. Press into a round, let it rest for 10 minutes, then roll out on a lightly floured surface. Line a tart tin with the pastry, pressing it into the base and up the sides. Chill while you prepare the filling.
2. Cook Bacon & Onions: Heat the butter in a medium-large pot. Add the diced onions, bacon, and thyme, and cook over medium heat until the bacon and onions are fully cooked and browned. Set aside to cool.
3. Make the Filling: In a bowl, whisk together the eggs, milk, sour cream (or cream, or yoghurt), frozen peas, salt, and black pepper. Stir in the cooked bacon and onion mixture.
4. Assemble the Quiche: Preheat the oven to 170°C (fanbake). Pour the filling into the prepared pastry shell and sprinkle the grated cheese over the top.
5. Bake the Quiche: Bake for 30 minutes or until the filling is set and the pastry is golden brown.
6. Rest & Serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature. This quiche keeps well in the fridge for a few days and can be reheated as needed.
📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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