Quiche! – Recipe for all occasions.

Quiche is an easy dish for dinners, gatherings or a simple lunch. One of the most popular and classic French dishes, the quiche recipe is surprisingly versatile. You can easily add your own twist to the recipe, like replacing bacon with ham or tuna, as well as create your own vegetarian version or add an asian twist.


This recipe is Asian inspired, where Spring onions are used in place of regular onions, to give a lighter and fresher taste.

Enjoy and share your thoughts in the comment section!

Share your favorite Quiche recipes and twists!

Makes 1 x 24cm Quiche

Prep Time15 mins                Cooking Time: 30 Minutes

Cooking : 180°C/ 356 °F/ Gas mark 4

Ingredients & tools:

  • 150g  Smoked Lardons (or cut-up bacon)
  • 1 Stalk, chopped spring onions
  • 3 eggs
  • 237 ml  Milk
  • 118 ml Whipping/ heavy Cream
  • 100g Shredded Gruyère Cheese
  • 1 Teaspoon Ground Nutmeg
  • Salt and Pepper to taste
  • Saucepans

Tart Casing [Full recipe listed in Savory Tart Pastry Recipe ]

Cooking : 180°C/ 356 °F/ Gas mark 4                   Time: 15 minutes                                         


  1. Using a fork, lightly poke the base of the casing without piercing through
  2. blind bake pastry for 15 minutes, lining the casing with aluminium foil filled with weights (beans, rice or baking beads).
  3. Take out the tart base and remove the ‘foil tray’. Using a sharpe knife, trim off excess pastry hanging off the sides of the tin.
  4. Further bake casing (without the weights) for another 5 minutes, or until golden brown.

Quiche Filling and Assembly

Cooking : 180°C/ 356 °F/ Gas mark 4 , 30 Minutes – Convection setting. 


  • 150g  Smoked Lardons (or cut-up bacon)
  • 1 Stalk, chopped spring onions
  • 3 eggs
  • 237 ml  Milk
  • 118 ml Whipping/ heavy Cream
  • 100g Shredded Gruyère Cheese
  • 1 Teaspoon Ground Nutmeg
  • Salt and Pepper to taste
  • Saucepans

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  1. Fry 300g of Smoked Lardons in a pan, until golden brown and slightly crispy. Set aside to cool.
  2. In a Heatproof measuring cup, combine 450ml Milk and 120ml whipping/heavy cream. Sprinkle in 1 Teaspoon of ground Nutmeg and Salt & Pepper to taste.
  3. Beat the 3 eggs until yolk and whites are mixed. Slowly incorporate the milk and cream mixture (Step 2) into the eggs.

Assembly and Bake

Tip: Pour in the liquid mixture, AFTER you have placed the tart in the oven, to prevent spillage! 


  1. Arrange 60g Gruyère, chopped spring onions and the fried, Smoked Lardons evenly on the Tart base (blind baked).
  2. Pour the Milk and Cream mixture into the tart casing, leaving a 0.5cm/5mm gap at the top.
  3. Bake the quiche at 180°C/ 356 °F/ Gas mark 4  on the Convection setting for 20 minutes.
  4. Set the oven to the Convection grill setting and bake for a further 10 minutes, or until golden brown and crispy on the top!
  5. Sprinkle remaining chopped spring onions to garnish.

Author: foodiejem

Yum Critic that currently resides in Hong Kong. Frequent traveller and foodie that also enjoys sampling dishes from the far reaches of the world!

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