Ackee and bacon quiche by Charlene Flash

Ackee and bacon quiche by Charlene Flash

Posted by Competition Entrant on 07/01/2014

  • Blog post
  • 5 of 5 3
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Main dishes

Can be made with these products:

Ingredients

For the pastry
250 g plain flour, plus extra for rolling out.
125 g unsalted butter, chilled and diced
a pinch of salt
1 large egg yolk
2-3 tbsp water, chilled.

For the filling
2 red onions, sliced
3 rashers of bacon
300g creme fraiche
3 eggs, lightly beaten
teaspoon mixed herbs
black pepper
1 tin of Jamaica Pride Ackee
50g medium cheddar cheese

Entered by Charlene Flash on 07/01/2014

My ackee and bacon tart recipe combines a staple Caribbean ingredient, ackees with a favourite European dish, the tart. It has been developed by my grandmother who emigrated to the UK in the 1960's and discovered tarts and pies, and tweaked by me. 

Method

  1. Rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk and a pinch of salt and stir together with a spoon until the egg is in-cooperated with the flour. Rub the mixture into a ball and place in the fridge for 30 minutes to firm up.
  3. After 30 minutes remove the pastry mixture from the fridge and preheat the oven to gas mark 5.
  4. Leave the pastry at room temperature for 5 minutes and then roll out in a rectangular shape on a floured surface.
  5. Place the pastry in the tart tin and place baking sheet and baking beans on top of the tart. Blind bake the pastry for 20 minutes.
  6. Meanwhile the pastry is baking, make the filling. Boil the kettle, slice the onions and place in a pan, add the boiling water to the pan and cook over a medium heat for around 7 minutes: the purpose is to blanche the onions to ensure that it is thoroughly cooked when placed in the tart.
  7. Grill three rashers of bacon in a grill for 8 minutes, turn over half way through and tear into small pieces when cool. Place the eggs, mixed herbs, black pepper and creme fraiche in a mixing bowl and whisk.
  8. Grate the cheese and transfer half of the cheese to the egg and creme fraiche mixture. Open the tin of ackee, drain the water from the ackee and set aside.
  9. Once the pastry is blind baked, remove from the oven, add the bacon pieces to the tart, followed by the ackee and pour over the egg and creme fraiche mixture.
  10. Finally, sprinkle the remanding cheese on top of the tart. Place in the oven and bake for around 40 minutes or until the filling no longer wobbles. Leave to rest for 5 minutes before serving.

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Ingredients

For the pastry
250 g plain flour, plus extra for rolling out.
125 g unsalted butter, chilled and diced
a pinch of salt
1 large egg yolk
2-3 tbsp water, chilled.

For the filling
2 red onions, sliced
3 rashers of bacon
300g creme fraiche
3 eggs, lightly beaten
teaspoon mixed herbs
black pepper
1 tin of Jamaica Pride Ackee
50g medium cheddar cheese

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