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Smoking Chimney

Recipes from a working kitchen · Cape Town

Bacon and Onion Marmalade Quiche

By Marna Ross Updated 12 August 2026 4.57 from 14 ratings French
Quich  are popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with the French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. You can add in smoked chicken, smoked salmon, spinach, sun-dried tomatoes, mushrooms, onion marmalade, cooked butternut, biltong shavings, the list goes on and on.  
A savoury baked quiche loaded with smoky bacon pieces and sweet red onion marmalade.
Prep 30 min
Cook 30 min
Total 1 h
Serves 6

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Ingredients

Quiche Pastry

  • 250 g flour
  • 15 ml icing sugar
  • 1 pinch of salt
  • 150 g butter
  • 1 egg yolk
  • 60 ml cold water

Quiche Filling

  • 250 g bacon, chopped
  • 4-6 Tablespoons onion marmalade
  • feta cheese, crumbed
  • 3 Tablespoons chopped parsley

Egg Custard

  • 250 ml cream
  • 250 ml milk
  • 4 eggs
  • salt and pepper to taste

Topping

  • 125 g Cheddar cheese - OPTIONAL

Method

Quiche Pastry

  1. Sift the flour, icing sugar and salt together

  2. Rub in the butter until mixture resembles fine crumbs

  3. Mix the egg yolk with the water and add to the flour mixture

  4. Form a dough and lit it rest in the fridge for at least half hour to an hour

  5. Roll out, spray quiche tins and line

  6. Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius

Filling

  1. Heat the bacon in a frying pan over medium heat until all the fat cooked out and the bacon are crispy and cookedEGG CUSTARD:

  2. Whisk all the ingredients together and season well

Assembling

  1. Add the filling - the bacon, onion marmalade and chopped parsley in the blind baked tins

  2. Crumble feta cheese over(how much is entirely up to you, as it is a salty cheese to keep in mind) followed by the egg custard

  3. Top with the Cheddar cheese - OPTIONAL and the chopped parsley. Bake for 15-22 minutes until quiches are baked and the egg are set

  4. FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked

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