Nigella Quiche

I’ll be honest with you — I used to think quiche was one of those dishes only posh people served at garden parties with flute glasses and nervous laughs. I avoided making it for years, convinced it was a fussy sort of thing that would sog in the middle or come out bland and eggy. But then, of course, Nigella had to go and prove me wrong.

Her quiche recipe is everything I didn’t expect: speedy, comforting, and ridiculously forgiving. No blind baking faff, no delicate nonsense — just crisp bacon, silky custard, and golden Swiss cheese bubbling away in a ready-made crust. The whole thing takes 45 minutes and feels like you’ve pulled off something far fancier than the effort suggests.

This Nigella quiche has since become my “Oh, just threw something together” magic trick — especially when family drops by unannounced. Let’s dig in.

Ingredients List

• 6 eggs — the base of that creamy custard.
• 1 cup heavy cream — don’t skimp; it gives the quiche its rich texture.
• 8 slices bacon — smoky and salty, perfect for contrast. Turkey bacon works too.
• 1½ cups Swiss cheese — Gruyère is brilliant here, but Parmesan adds bite if that’s what you’ve got.
• ⅕ tsp nutmeg — a hint of warmth. Don’t overdo it.
• Salt and pepper — to taste.
• ¼ cup fresh parsley — for a bit of brightness.
• ¼ scallion — just enough oniony depth without overpowering.
• 1 pie crust — store-bought or homemade, no judgement.

I often skip the parsley if I’m short — doesn’t ruin the dish at all.

How to Make It

1. Preheat your oven to 375°F (190°C). Don’t forget — like I always do and end up waiting.
2. Cook the bacon until crisp, either in a skillet or microwave. Then chop or shred it.
3. In a bowl, whisk eggs, cream, nutmeg, salt, pepper, parsley, and scallion for a full 3 minutes. The longer you beat, the fluffier the result.
4. Layer bacon and cheese into the pie crust, alternating them like a savoury lasagna.
5. Pour the custard mixture over the top slowly, letting it seep in.
6. Carefully transfer to the oven. Place it on a tray if you’re paranoid about spillage like me.
7. Bake for 45 minutes, or until a toothpick poked in the centre comes out clean and the top is gently golden.

Let it cool for 10 minutes before slicing. Otherwise, it’ll collapse in a creamy puddle — still tasty, just a bit tragic.

Common Mistakes

Why is my quiche soggy on the bottom?
You probably didn’t prebake the crust. While this recipe skips that, using a good quality crust and not overloading with wet ingredients helps.

Why does my quiche puff up too much, then fall flat?
Overbeaten eggs can trap too much air. Beat just enough for fluffiness, but not to a foam.

Why is my custard watery?
It’s likely underbaked, or your bacon wasn’t drained well. Let it rest before slicing — trust me, I once served it hot and it was like cutting soup.

Can I skip the nutmeg?
You can, but it adds warmth. Try a pinch of cayenne or smoked paprika instead.

Storage and Reheating Tips

In the fridge:
Wrap slices or the whole quiche tightly in cling film or a sealed container. Keeps well for 3–5 days.

In the freezer:
Cool completely, then wrap in foil and freeze. Keeps for up to 3 months. Defrost in the fridge overnight.

To reheat:

• Oven: 350°F for 30–35 mins until hot in the centre. Cover with foil to avoid overbrowning.
• Microwave: Slice and heat on medium for about 3 minutes. Not as crisp, but still lovely.
• Air fryer: 320°F for 8–10 mins. Comes out surprisingly golden!

What to Serve With It

• Baby potatoes tossed in rosemary and butter — earthy and simple.
• A crisp green salad with lemon vinaigrette — cuts through the richness perfectly.
• Champagne or English breakfast tea — depending on whether it’s brunch or just one of those nights.

FAQ Section

Can I make this quiche crustless?
Yes! Grease a pie dish and skip the crust. It’ll be more like a frittata, but still tasty.

Can I use milk instead of cream?
You can, but the texture will be thinner. A 50/50 split of milk and cream works well.

Can I use a different cheese?
Absolutely — try cheddar, Gruyère, or even blue cheese if you’re brave. Just mind the salt levels.

Can I make it ahead of time?
Yes, and it actually improves as it sits. Bake it the day before and reheat gently.

Try More Recipes:

• Nigella Lemon Risotto
• Nigella Apple Chutney
• Nigella Chocolate Banana Muffins
• Nigella Mac And Cheese