Cheesy Beans & Bacon Quiche

Oh I am just a little bit proud of this one, but it could divide the crowd as it is hardly haute cuisine. In fact, it’s a riff on that student life staple – cheesy beans on toast. If I had a £ for every time I had that for lunch and dinner as an impoverished student, quite frankly I’d be able to retire at 50! Ok, well, maybe more like 55 …  Anyway, my Cheesy Beans & Bacon Quiche is a thing of beauty to behold with that burnished cheese topping and it is equally pleasing to eat. Put your edible flowers and coconut kefir away (not that you’ll find recipes for them here either) and go get yourself a can of beans. Indulge your inner food chav just this once – I promise I won’t tell anybody…

Cheesy Beans & Bacon Quiche-5

This quiche was born out of a fridge full of leftovers – a few rashers of bacon, a chunk of Double Gloucester with added chives and half a pot of sour cream. Ironically, I was planning an altogether far more high brow quiche for lunch with some smoked salmon as the star player but I forgot my plans and ate it for breakfast with scrambled eggs. Oh bother. What is a girl to do with a Hungry Hubby to feed and all those leftovers to make good? As you may have seen before, I love to make my quiches with a light pizza dough base rather than butter rich and calorie high shortcrust pastry (let’s not even think about puff pastry in January!) – save your calories for the filling. Talking of filling, I started by spreading the baked beans on the dough before topping with the traditional savoury “custard” you use in a quiche, here made up of eggs, sour cream, cooked and crumbled bacon plus I did stretch to sautéing off an onion and adding that too. A sprinkle of dried chives, which are even more potent in flavour than the fresh version finished with a grating of our favourite cheese and you’re laughing. Like most trashy recipes, it tastes so good you’ll not feel guilty about the use of baked beans for too long 😉  

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Cheesy Beans & Bacon Quiche
A delicious quiche made with a light pizza dough base and filled with delicious leftovers from breakfast.
Servings: 6
Author: Just Jo
Ingredients
For the dough
  • 160 g strong white bread flour
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 3/4 tsp dried yeast
  • 110 g water approx
For the filling
  • Half a large can of baked beans approx 200g
  • 1 small onion finely chopped
  • 1/2 tsp olive oil
  • 3 rashers of cooked smoked bacon crumbled or chopped fine
  • 1 tbsp dried chives
  • 1 tsp dried mustard powder
  • 2 medium-large eggs
  • 125 g sour cream
  • Plenty of cracked black pepper
To finish
  • 2-3 tbsp grated cheese I use Double Gloucester with chives but a very mature Cheddar would be superb
Instructions
  1. Place the ingredients for the base in a large bowl and pour in most of the water - bring together with a spatula to make a soft, slightly sticky dough - you may not need to add all the water or a little bit more depending on the flour used. Knead until well mixed and smooth then lightly grease the ball of dough and cover with cling. Leave in a warm spot to prove for one hour.

  2. Meanwhile, heat a sauté pan with the olive oil and cook your onions until soft and slightly browned. Transfer to a plate to cool.
  3. Preheat the oven to 200˚C and place a baking tray on the shelf you intend to cook the quiche.
  4. When the dough has proved, grease your hands and shape the dough into a sausage shape the length of your tart tin (mine is 12 x 35 cm big with a loose bottom - see note below for directions for a larger round tart tin). Place the dough in the tin and press it out to fill the base and come up the sides. You may curse my name as you do this but it will stretch and fit! I usually tack it over the rim of the tin in places to ensure it doesn't fall down the sides.

  5. Spread the baked beans on the dough base evenly.
  6. Mix the cooked onions with the remaining filling ingredients and beat until smooth then pour over the beans gently.
  7. Sprinkle over the cheese to finish and carefully transfer to the preheated baking tray (which helps brown the bottom of the quiche and also collect any spills as the filling will soufflé up as it cooks then sink back down). Bake for 30-35 minutes until piping hot, well browned and puffed.
  8. Cool on a rack for 20 minutes before unmoulding and serving - quiche is always better for having time to settle and the cheese to cool down enough to not risk blistering your mouth as you eat!
Recipe Notes

To make this in a more common 9 inch round tin, simply add an extra rasher of bacon, use a medium onion, increase the sour cream to 150g, make sure your eggs are definitely large and use a little extra cheese. Use the dough recipe for my Chicken, Chorizo and Asparagus tart for the base.
Serve with a green side salad whilst still warm. It freezes exceptionally well wrapped first in cling film then tin foil and you can reheat it on a baking sheet for 20 minutes once thawed.

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11 Comments

  1. Laura 13/01/2016 at 12:43 - Reply

    You had me at cheesy beans 😉 I’ll never be ashamed to admit how much I like beans on toast, even after my (phd) days are over. This whole recipe is genius. I literally went oh my god when I opened my emails and saw it!

    • Just Jo 13/01/2016 at 12:51 - Reply

      Woo hoo, now that reaction is so what I was going for Laura! I hope you enjoy it as much if you make it 🙂 x

  2. Lynn 13/01/2016 at 13:01 - Reply

    Ohhh, I didn’t realise you used pizza dough for your quiches so have been avoiding them so I didn’t give in to temptation. A whole new world has just opened up before me. Looks amazing and is what we call in our house a “football tea” full of amazing things to celebrate or cheer you up if the team don’t win. So, I will be making this on Saturday to consume for my “football tea” on Sunday.

    • Just Jo 13/01/2016 at 13:07 - Reply

      Wonderful! I hope you enjoy it Lynn. All my savoury quiches use a variation of this pizza dough. Don’t get me wrong, I love the traditional shortcrust but this is so much lighter – definitely better to save all those yummy calories for the filling 😉

  3. Michelle Young 05/01/2017 at 15:51 - Reply

    I love the look of this! However I have made a mushroom and notion quiche, using the bread dough base, it rolled out very easily, hopefully it will taste good! What a great idea to use dough instead of pastry

    • Michelle Young 05/01/2017 at 15:51 - Reply

      *onion*

    • Just Jo 05/01/2017 at 15:54 - Reply

      It’s so much lighter and better, imho anyway to use dough rather than shortcrust pastry Michelle! With all the richness of the filling, the last thing a quiche needs is more butter in the base. I do a garlic mushroom, feta and cherry tomato version plus a few others – don’t forget to get out the Pizza & Quiche section of my blog for the rest of my recipes 😀 -> http://www.everynookandcranny.net/category/pizza-quiches/

      • Michelle Young 05/01/2017 at 17:10 - Reply

        It’s out if the oven, looks great, I’m taking it away with us tomorrow morning for our supper tomorrow night, as I will be too tired to cook much, probably capable of opening a bottle of wine and little else!

        • Just Jo 05/01/2017 at 21:45 - Reply

          Well you enjoy it Michelle! Wine (and good quiche) makes eeeeeverything better lol!

          • Michelle Young 06/01/2017 at 19:49

            My hungry hubby loved it! So much lighter than pastry, left room for the galette de Rois afterwards!

          • Just Jo 10/01/2017 at 15:21

            Yay! Oh I’m so happy to hear I’ve converted you both to a lighter quiche base. Honestly, I never do it any other way. Thanks for letting me know how you got on x

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