Family Size Pea And Bacon Quiche

If you’re looking for a show-stopping 12 inch quiche recipe that’s as wholesome as it is delicious, this pea and bacon quiche with a wholemeal crust is exactly what you need. Packed with smoky bacon, sweet garden peas, and a rich, creamy egg filling, all nestled in a nutty wholemeal pastry shell, this quiche is perfect for feeding a crowd at brunch, lunch, or dinner.

The wholemeal crust adds a wonderful depth of flavour and a satisfying heartiness that sets this recipe apart from your everyday quiche. Best of all, it reheats beautifully, making it just as good the next day!

Ingredients For A 12 Inch Quiche

Quiche Pastry

• 400 g Plain White Flour
• 100 g Wholemeal Flour
• 250 g Butter
• 7 tbsp Water
• ½ tsp Ground Black Pepper
• 1 tsp Dry Veggie Stock Cube (optional)

Quiche Filling

• 8 – 9 Medium to Large Eggs
• 100 ml Milk
• 100 ml Plain Greek Yoghurt
• 250 g Cheese (Cheddar)
• Mixed Herbs (optional)
• Salt and Pepper
• Paprika
• 40 to 50 g Frozen Peas (Finely chopped)
• 2 Rashers of Smoked Bacon (Roughly chopped with scissors)

How To Make Pea and Bacon Quiche

STEP 1: Pre-heat oven to 180° c Fan/200°c/ 392°F.

STEP 2: For the pastry, add butter to the flour and rub in until it resembles breadcrumbs. Add the pepper and stock powder and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there’s less mess.

STEP 3: Roll out to about 5mm thick and carefully place in greased quiche dish. Mine is a large dish, so if you have small dishes it will make 2, but you may need extra filling ingredients.

STEP 4: Prick the pastry all over with a fork and blind bake for 10 – 15 mins in the oven until dry and slightly golden.

STEP 5: Mix the eggs with the milk and yoghurt in a bowl. Mix in the frozen peas, salt and pepper then add to the pastry case.

STEP 6: Top with the chopped bacon, grated cheese, paprika and mixed herbs if using.

STEP 7: Bake in the oven for about 35 – 40 mins, depending on the size of your dish. Serve your lovely quiche hot or cold.

What Size Tin Do I Need for This Recipe?

This recipe is specifically designed as a 12 inch quiche recipe, which makes it ideal for serving 8-10 people. A 12 inch loose-bottomed fluted tart tin works best for easy removal but not a classic pottery quiche dish is all you need.

If you don’t have a 12 inch tin, you can split the filling between two smaller tins, such as two 8 inch quiche dishes, adjusting the baking time slightly. Always make sure your tin is at least 1.5 inches deep to hold all of that gorgeous creamy filling without any spillage.

Can I Make This Quiche Ahead of Time?

One of the best things about this pea and bacon quiche is that it’s a brilliant make-ahead meal. You can prepare the wholemeal pastry crust and blind bake it the day before, keeping it wrapped at room temperature until you’re ready to add the filling. Alternatively, bake the quiche completely, allow it to cool, and store it covered in the fridge for up to 3 days. When you’re ready to serve, simply reheat in the oven at 180°C (160°C fan) for around 15-20 minutes until warmed through. This makes it a fantastic option for meal prepping, packed lunches, or getting ahead of yourself before a dinner party.

How to Store This 12 Inch Quiche

This quiche stores really well, making it a great recipe to batch cook. Once cooled, store any leftover slices in an airtight container in the fridge for up to 3 days. Avoid microwaving if possible, as this can make the pastry soft and soggy rather than keeping that lovely crisp wholemeal crust.

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