An ingenious quiche base made from crackers! This deeply satisfying quiche is indulgently packed full of cheese, cream, bacon and tomatoes. Easy to make, it will feed the whole family.
For the base
175g ritz biscuits
80g butter, melted
70g grated gruyere cheese
For the filling
Olive oil to drizzle
200g cherry tomatoes
8 rashers streaky bacon, finely chopped
1 onion, finely sliced
150 single cream
50g grated Gruyere
Preheat oven to 200c / fan180c and place tomatoes drizzled with a little olive oil into a baking tray and bake for about 15 minutes until just soft.
Whizz the biscuits until they form crumbs then whizz in the melted butter and grated cheese.
Press into the base and sides of a 22cm loose-bottomed fluted quiche tin.
Bake in the oven for about 10 minutes until dark golden. Set aside. Reduce the oven to 180c / fan 160c.
Meanwhile, heat a little oil in a pan and fry the bacon until crisp, remove with a slotted spoon into a bowl, add the onion to the bacon pan and fry gently for 10 minutes until softened and golden. Add to the bacon.
Beat the eggs, cream and grated cheese together, season with salt and pepper and stir in the bacon and onion. Pour into the tart tin then dot all over with the roasted tomatoes, pushing them into the mixture a little.
Put on a baking sheet and bake for approximately 20-25 minutes until just set.