Breton Quiche Recipe |
||
|
6 oz. plain flour
pinch salt
2 oz. butter
1.5 oz. lard
Preparation Time about 6 teaspoons
water
10 minutes For the filling :
4oz. Emmenthal or Gruyere cheese
Cooking Time 4
rashers streaky bacon, de-rinded
50 minutes 1/2 pint single cream
2 large eggs
Oven setting
1 tablespoon chopped parsley
375'F; Gas Mark 5 2 teaspoons chopped chives
350'F; 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. Remove the paper and
beans, or foil, and reduce the oven temperature to moderate.
Slice the cheese and arrange in the base of flan case, fry bacon very
lightly for 1 to 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 minute or until the filling is pale golden
and just set. Serve hot or cold. Serves 4-6.
Quick Tip
The 2 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.
|
||