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Classic Savoury Bacon, Cheese and Chive Tart

bacon cheese chive tart bacon cheese chive tart

A savoury tart served warm is one of life’s simple pleasures. This tart is defined by the biscuity pastry base and the just set creamy custard filling that’s rich with bacon cheese and chives.

A couple of years ago after eliminating wheat from my diet I discovered a fabulous unconventional shortcrust pastry recipe made with spelt, buckwheat and ground almonds. It continues to be my go-to pastry for savoury tarts. It has never let me down and freezes exceedingly well, in fact I made this tart with pastry that had been frozen for close to a month.

It’s unclear to me exactly what characteristics separate a quiche from a tart. Both the word “quiche” and a plethora of interpretations of it were mis-used and abused in Australia in the midst of my early cooking years. The Meat Marketing Board in Australia even went as far as to coin the slogan “real men don’t eat quiche.”  My retort is “they will if it’s well made.” 

My tart filling was inspired by a classic French Quiche Lorraine simply grated cheese, finely chopped bacon or ham, a load of snipped chives and a decent grinding of black pepper. Is it a quiche or a tart, you decide.

The only accompaniment this delicious cheese tart needs is a crisp leafy salad dressed with vinaigrette.

Make a 30cm X 2cm tart

Classic Savoury Bacon, Cheese and Chive Tart

1/2 of the unconventional fabulous shortcrust recipe

125g grated tasty cheese

150g bacon trimmed of fat and finely chopped

2 tablespoons finely snipped chives

generous grinding of black pepper

6 large eggs

125 mls cream

125 mls full cream milk

Lightly grease a 2cm deep, 30cm flan tin then line with thinly rolled pastry. 

Bake blind according to the instruction in the recipe.

Reset the oven temperature to 170C and if possible, turn off the fan forced setting.

Toss together the cheese, bacon, chives and black pepper

Lightly whisk the eggs with a fork then whisk in the cream and the milk. 

Tip the cheese and bacon mixture into the par baked pastry and even distribute. 

gently pour in the custard.

Bake the tart in the centre of the oven until the custard is just set and the top golden brown, about 40 minutes.

Remove the tart from the oven and allow to rest for 30 minutes before serving.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

22 comments on “Classic Savoury Bacon, Cheese and Chive Tart

  1. Single Malt Monkey
    February 1, 2019

    This looks great. If you use single cream and skimmed milk does it just go flabby?

    Like

    • ladyredspecs
      February 1, 2019

      Go ahead, the mouthfeel will be slightly different that’s all

      Like

  2. Ron
    January 30, 2019

    Call it a tart or call it a quiche, just call me when it’s ready. Your Classic Savoury Bacon, Cheese and Chive Tart is one tart I’d very much enjoy savoring for a Sunday brunch.

    Like

    • ladyredspecs
      January 30, 2019

      Thanks Ron, I stumbled across you buckwheat shortcrust recipe recently. It’s quite a while since you shared it with me, and I was full of good intentions, but it slipped to near the botton of my recipes to try pile. It’s on the top again now. Will try at the weekend….

      Like

  3. chef mimi
    January 25, 2019

    This is my kind of food! Fabulous!

    Like

  4. Lisa @ cheergerm
    January 24, 2019

    Ha, that saying always makes me laugh. This ‘real woman’ would certainly eat that delicious looking quiche!

    Like

  5. StefanGourmet
    January 24, 2019

    Well officially this is a quiche vosgienne as it has cheese (Lorraine is only bacon). No matter what the name, it does look very good.
    PS you skipped a few words that make it rather funny: “Lightly grease a 2cm deep, 30cm flan tin with thinly rolled pastry. “

    Like

  6. Blogtastic Food
    January 24, 2019

    mmm yum! I am all over this savoury tart!!

    Like

  7. Eha
    January 24, 2019

    *big smile* Have never ‘gone’ for a man who was not ‘real’ and they all have loved quiche which methinks this is ! Perhaps it has a few too many goodies in it for me to make it often, but I surely want to try make that yumbunctious pastry . . . all three ingredients being stars in my sky . . .

    Like

    • ladyredspecs
      January 24, 2019

      Thanks Eha, the pastry can hold any delicious filling you chose. Pasties just popped int my mind.It’s a pastry that handles really well, really worth trying

      Like

  8. Francesca
    January 24, 2019

    This post made me feel so hungry. I love quiches/tarts and must try this pastry too. That meat ad was an ocker shocker.

    Like

  9. Doesn’t matter which, this sounds delicious both ways. Clever you to come up with a gluten free crust, I’ve pinned it. Well done.

    Like

    • ladyredspecs
      January 24, 2019

      Sorry Liz, the crust isn’t gluten free as it contains spelt. It is gut friendly tho, and delicious

      Like

  10. Sherry
    January 24, 2019

    this sounds so good sandra. i must try out your pastry recipe too. quiche or tart? they seem much the same to me:) what gets my goat is when a menu says ‘pie’ but it has no bottom layer of pastry. that ain’t a pie! have a great day and keep cool cheers sherry x

    Like

    • ladyredspecs
      January 24, 2019

      I agree that a pie should have crust top and bottom. The pastry recipe is a ripper, it’s from the NZ Dish magazine

      Like

  11. Movin' it with Michelle
    January 24, 2019

    That really looks good!!!

    Like

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