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Quiche Canadian

by Nick Nairn

Graham’s are proud sponsors of Paul and Nick’s Big Canadian Food Trip on STV and you can recreate some of their delicious recipes here…

Prep time

1 hour 15 mins

Cook time

1 hours 10 mins






First make the pastry shell. To make the pastry, rub the butter, flour, Parmesan, cayenne and salt together in a mixing bowl until the mixture has the consistency of fine breadcrumbs. Add the egg and bring it all together into a dough. Knead this lightly 3 or 4 times with floured hands. Cover in cling film and refrigerate for an hour before use.

For the filling, chop the bacon and fry in a pan until crisp. Remove the bacon and add the sliced onion, fry until soft in remaining fat and 1tbsp of butter.

Roll the pastry out to 3 mm (1/8 in) thick and use to line your greased tin. Place in the fridge to rest again then fill with clingfilm or greaseproof paper, baking beans and go on to bake it blind for 12 minutes at 170˚C. Remove the beans and return it to the oven for a further 6 minutes until golden.

Whisk the eggs and cream together and then fold into the bacon and onion mix (you get a better result if you add in small amounts). Add the chives and pour your filling into your pastry and place in the oven at 160˚C for 40 minutes until set in the middle.

As seen on


For the pastry

250g Plain Flour

1 tsp Salt

1 tsp Cayenne Pepper

125g  Unsalted Butter

1 egg, beaten

50g Grated parmesan

For the filling

1tbsp Butter for frying

1 Onion, sliced

200g streaky Bacon

50g Chives

200g Mature Cheddar

3 Eggs

3 egg yolks

200ml Double Cream