Breton Quiche Recipe |
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You will need..... For the pastry:
6 oz. plain flour
pinch salt
2 oz. butter
1.5 oz. lard
Preparation Time about 6 teaspoons
water
10 minutes
For the filling:
4 oz. Emmenthal or Gruyere cheese
Cooking Time
4 rashers streaky bacon, de-rinded
50 minutes
1/4 pint single cream
2 large eggs
Oven setting
1 tablespoon chopped parsley
375ºF; Gas Mark 5
2 teaspoons chopped chives
350ºF; Gas Mark 4
salt and pepper
Make short crust pastry in usual way with flour, salt, butter, lard and
water. Roll it out on a lightly floured table and use to line a shallow
9-inch fluted flan tin or ring, placed on a baking tray. Prick pastry
well, line with greaseproof paper and fill with baking beans, or fill with
crumpled foil. Bake for 20 minutes in a moderately hot oven, then remove
from the oven temperature to moderate.
Slice the cheese and arrange in base of flan case, fry bacon very lightly
for 1-2 minutes. Cut each rasher in half and arrange on top of cheese
Mix together the cream, eggs, parsley, chives and seasoning. Pour in to
the flan case and bake for 30 minutes or until the filling is pale golden
and just set. Serve for hot or cold. Serves 4-6.
Quick Tip
The two main causes for tough and hard short crust pastry are : using
too much liquid, about 1 teaspoon to 1 oz. flour is usual, and
overhandling. For success, roll out lightly and quickly and rest the
pastry before baking.
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