Carol shares her recipe for an easy quiche that went down a treat at her Afternoon Tea.
Carol shares her recipe for an easy quiche that went down a treat at her Afternoon Tea.
Ingredients
Shortcrust Pastry
- 175g plain flour
- 75g butter
- Pinch of salt
- 1 beaten egg and a little chilled water to bind
Filling
- 1 large onion chopped
- 1 clove garlic crushed
- 5/6 rashers of your favourite bacon
- 4 large eggs
- 200g grated mature cheddar cheese
- 300ml double cream
Method
- Make the pastry by rubbing flour, butter and salt together to create fine breadcrumbs.
- Add 1 beaten egg and a small amount of cold water (a little at a time) to bind the breadcrumbs together into a soft dough. It should come away clean from the bowl. Do not knead the pastry - keep your handling of it to a minimum. Wrap it in clingfilm and chill in the fridge for 20 minutes.
- Preheat oven to 200'C
- Grease a large quiche dish and roll out the pastry, on a floured surface, to fit the dish. Fill any holes/gaps with spare pastry and press sides down firmly. Try not to handle the pastry more than necessary. Prick the base of pastry with a fork. Bake the empty pastry case in the oven for 15/20 mins, till it looks dry. Use baking beans, if you have them, to keep the pastry from fluffing up.
- While the pastry case is baking, make the filling. Fry the onion and garlic till soft and add the chopped bacon. Cook till the onion is golden and remove from heat.
- When the pastry is blind baked, scatter the onion/bacon mixture in the base and evenly distribute the grated cheese on top. Combine the 4 eggs and cream in a jug and season well. Slowly pour egg mixture over centre of cheese, letting it gradually spread itself out to fill the case.
- Bake for 25-30 mins in the middle of the oven, till the filling is firm and golden.
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