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QUICHE
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QUICHE
You will need a 20 cm flan tin
and a hot baking tray.
After kneeding the pastry, chill
it in the fridge for 30 minutes.
Then roll the pastry out and line
your baking tin. Then put it into
the fridge for a further 30
minutes.
Preheat the oven with baking tray
at 180 degrees (fan oven)
Bake blind for 20 minutes. Uncover
the pastry for the last 5 minutes.
Bake the quiche at 150 C (fan)
for 45 to 60 minutes.
Ingredients
---shortcrust pastry---
4oz plain flour
pinch of salt
2oz unsalted butter
2tbsp water
---egg mixture---
2 eggs (about 100ml)
200ml milk
2-3oz grated Cheddar cheese
salt and pepper
--- filling ---
1tbsp oil
2 unsmoked bacon, chopped
6oz leek, sliced
¼ red pepper, deseeded,
grilled,skinned and chopped
1 tomato, chopped
Method
1. Make shortcrust pastry.
Sift the flour and salt into a bowl.
Cut the butter into small pieces and
rub into the flour until the mixture
resembles breadcrumbs. Add water to
form a dough. Wrap and chill for
30 minutes. Roll out the pastry and
use it to line a 20cm flan tin.
Leave the excess pastry on top. Prick
the base and chill for 30 minutes.
2. Cover the pastry with greaseproof
paper and beans and bake blind on a
hot baking try in a preheated oven
at 180C(fan) for 20minutes. Remove
the beans and paper and bake for a
further 5 minutes. Cut off the
excess pastry. Reduce the oven
temperature to 150 C (fan).
3. Make the filling. Cook the bacon
and leek with oil until soft.
4. Make the egg mixture. Beat the
eggs, milk and seasoning together
in a jug.
5. Sprinkle half the cheese over
the pastry case. Spoon in the leek
and bacon mixture. Then top with the
chopped red pepper. Sprinkle over
the remaining cheese. And scatter
over with the chopped tomato.
Then pour the egg mixture over the
filling.
6. Bake at 150C(fan), for 40 to 60
minutes.
Filling suggestion
Many vegetables can be used for the
filling. Instead of leek you could
try onion, mushrooms, chard, spinach,
broad beans, courgette or aubergine.
© www CookHealthyRecipes com
James & Miyuki Milton