Bacon and Cheddar Quiche

Summer is the worst time to be spending a lot of time in the kitchen and so of late, I have been looking for those quick recipes which one can make without having to really sweat it out. Came across this recipe on one of the numerous food blogs but added my own desi twist. Instead of the hash-brown crust, I used aloo tikki and it works just as well if not better. If you are not able to get hold of frozen aloo tikki, you can use grated potatoes but make sure to dry them out by rolling them in kitchen paper towels. Another deviation from the original recipe of the Quiche, I used spring Onions instead of Chives. To be honest, this is better suited to the Indian palate. One thing to watch out for. Be careful while baking the crust to ensure it doesn’t over bake and get charred. The Quiche once done can be stored away in the refrigerator and stays good for a couple of days. So you can enjoy this over multiple meals with the family. The Quiche is quite heavy and ideal in small portions during high tea while entertaining guests or for dinner with family and friends. Enjoy this sumptuous dish with your loved ones this summer. Happy Fooding Around!



Bacon and Cheddar Quiche

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins


“Quickish” Meal



  • 450 gms  frozen Hash Brown potatoes (or frozen Aloo Tikki if has browns are not readily available)
  • ½ cup white Cheddar Cheese, shredded
  • ¼ Tsp freshly crushed Black Pepper
  • Salt to taste

Ingredients for the Filling :

  • 5 large Eggs
  • 2 Tbsp Butter
  • ½ cup whole full cream Milk
  • 1 small Onion, thinly sliced
  • ½ cup white Cheddar Cheese, shredded
  • ¼ cup Corn Kernels
  • 2 Tbsp chopped  fresh Chives or Spring Onion greens , thinly sliced and some more for garnishing
  • ½ Tsp Garlic powder(Optional)
  • 5 Bacon rashers (slices of bacon), crisply cooked and roughly crushed (Optional)
  • ½ Tsp Red Chilli Flakes (Optional)
  • Salt and Pepper for seasoning


  1. Thaw the frozen hash browns or aloo tikki (which ever you are using). I used frozen Aloo Tikki for my one, as I was finding it difficult to lay my hands on hash browns. Squeeze as much water from the thawed tikkis (or hash browns). Pat them dry with kitchen paper towels and place them into a large mixing bowl.
  2. Add ½ cup white shredded Cheddar, salt, pepper and mix well together.
  3. Lightly grease a spring -foam pan of either 8” or 9” with cooking spray or brush oil.
  4. Evenly press the hash brown/aloo tikki mixture to the bottom and the sides of the pan. Make sure that you have no holes within the crust. This is very important to prevent any kind of leakage of the filling is poured later on.
  5. Now place the pan in the freezer and freeze it for at least 1 hour.
  6. In the meantime pre-heat your oven to a 210°C or  410°F.
  7. Place the frozen crust and Par-Bake in the oven for a 10 – 12 mins. Remove from oven and slightly cool.
  8. While the crust cools, heat a heavy bottom pan over medium flame. Melt 2 tbsp butter, add 1 small sliced onion. Saute and caramelize for 4 – 5 mins till lightly browned. Season with salt and pepper and set aside.
  9. In a large mixing bowl whisk the 5 large eggs and combine together with ½ cup whole full cream milk, ½ cup shredded white cheddar cheese, ¼ cup corn kernels, 2 tbsp chopped fresh chives, 5 bacon rashers roughly crushed (optional), garlic powder, red chilli flakes, salt and pepper to season.
  10. Pour the filling mixture into the par-baked quiche crust and place it back into the oven.
  11. Lower the oven temperature to a 180°C or a 360°F and bake the quiche for 20 – 25 mins more or until the eggs have just set.
  12. Remove the quiche from the oven, allow to cool a bit. Using a knife, score the perimeter of the spring foam pan as shown in the picture given. Gently loosen the spring foam pan from the sides of the quiche. Place the quiche back into the oven for another 10 mins or so. This will enable the sides of the crust to get crisp.
  13. Remove the quiche from the oven. Sprinkle some sliced chives from the top. Allow to cool for just a bit before slicing the quiche into wedges. Serve immediately.


The most important thing in this recipe is to fill up and cover the sides and bottom of the spring foam pan thoroughly with the hash brown/aloo tikki mixture. Make sure that you have no holes within the crust. This is very important to prevent any kind of leakage of the filling is poured later on.

You may use the bottom of a glass to press the crust down into the bottom and sides of the pan. Though I have used my hands. This will help you to get an even crust.


  • Serving Size: 6 - 8



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