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Cracker crust quiche

Cracker crust quiche


Use up your leftover cheese biscuits to create the crust for this easy quiche – there's leftover cheese in the filling too

  • Feeds 8 Feeds 8
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1656kj 399kcal
  • Fat
    High 44%
  • Saturates
    High 79%
  • Sugar
    Low 2%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 200g mixed crackers for cheese
  • 75g Co-op unsalted butter, melted
  • 4 Co-op British free range eggs, plus 1 egg white
  • 100g Co-op smoked streaky bacon, roughly chopped
  • 175ml Co-op double cream
  • 175ml Co-op semi-skimmed milk
  • 75g leftover cheese, grated or crumbled (we used a mixture of Cheddar, Brie and Parmesan)
  • Mixed salad leaves, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the crackers in a food processor and whizz into fine crumbs
  3. Add the butter and 1 egg, then whizz to combine
  4. Tip into a 23cm-diameter tart tin and press into the base and sides of the tin with the back of a spoon
  5. Line with greaseproof paper, fill with baking beans and bake for 15 mins
  6. Take out of the oven and carefully remove the greaseproof paper and baking beans
  7. Brush all over with the egg white, bake for another 5 mins, then set aside
  8. Reduce the oven to 170°C/fan 150°C/Gas 3
  9. Fry the bacon in a nonstick pan for 5-7 mins, until crisp. Remove and set aside on kitchen paper. Whisk the remaining eggs, cream and milk together
  10. Add the cheese, season, then pour into the tin and sprinkle over the bacon Bake for 40 mins, until just set
  11. Leave to cool for 30 mins, then serve with the salad on the side

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