Helena's Quiche | Jabulani Guest House, Durbanville, Cape Town North
Author: Recipe courtesy of Lynn Bedford-Hall with Helena's own comments, alterations and additions.
Source: Helena's very own recipe book built up over years of guest house experience in her own guest house.
Quick, Great Breakfast Treat, Kid's just love it.

"This easy recipe is versatile and really good! It surely is not the lowest in calories that I have seen, but with comments that it is of the standard found in top restaurants in Europe, who wants to meddle with a winner?" - (Helena)

Food processor pastry:

To make pastry, use grinding blade of processor and mix flour, salt and butter until well blended.

With motor running, slowly add lemon juice and water through the feed tube, and continue to blend until mixture forms a ball. Wrap and chill for 1 hour, roll out and line a 24 cm diameter fluted quiche bowl. Bake blind in an oven preheated to 200 ºC for 10-15 minutes.

Basic Egg & Bacon Quiche filling.

Reduce oven heat to moderate (170-180º C). Beat the eggs; add milk/cream and seasoning. Fold in the bacon and cheese. Spoon into partially baked shell and arrange tomato slices on top. Replace in oven and bake until starting to set. Switch oven off, leave for a little while longer and serve warm or cold.

  1. When making the dough, I find I use a little more water than what the recipe states, but add the water slowly as too much makes for a messy, wet dough.
  2. I double up on the ingredients to use 500 grams of butter, at 250 grams of butter per process. Lightly kneading the dough together, I then divide it into approximately 11 smaller balls of dough, one of which is enough for me to line my quiche plate. The rest I wrap very securely in Glad wrap and store it in a sealable plastic bag in the freezer. This way, when I want to make a quiche I take one ball of dough out the freezer and leave it in the fridge overnight, before rolling it out in the morning and filling with the combination of choice.
  3. Please don’t be intimidated by having to roll out the pastry – it is a dream to work with.
  4. This basic recipe with the ratio of eggs to cream in the filling can be used as the basis for a number of different fillings, changing it from a breakfast quiche to a lovely family meal or light lunch quiche. Some variations I have found useful:

Recipe courtesy of Lynn Bedford-Hall with my own comments, alterations and additions.