Bacon, chive and potato quiche

This delicious quiche combines crispy bacon, hearty potatoes and fragrant herbs to create a delicious family meal, perfect for weeknight dinners. Enjoy it warm from the oven with a side salad, or serve cool as a lunch-box snack.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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Bacon, chive and potato quiche
  • melted butter, to grease
  • 1 large potato (300g), chopped
  • 4 rindless gluten-free bacon slices (260g), chopped coarsely
  • 1 packet gluten-free sour cream pastry (445g)
  • 1/2 cup (60g) grated tasty cheddar cheese
  • 5 eggs, beaten lightly
  • 1/2 cup (125ml) milk
  • 2 tablespoon chopped fresh chives


Bacon, chive and potato quiche
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease a 24cm round loose-based fluted flan pan with melted butter.
  • 2
    Cook potato in a large saucepan of water for 10 minutes, or until tender; drain.
  • 3
    Cook bacon over high heat until golden. Drain on paper towel.
  • 4
    Roll pastry between sheets of baking paper until 5mm thick, then ease into base and side of pan, pushing together any cracks that might form; trim edges.
  • 5
    Sprinkle bacon, potato and cheese into pastry case. Whisk eggs, milk and chives in a jug; pour into pastry case.
  • 6
    Bake quiche for 30 minutes or until set.