-Serves 6
-Pastry
140g Flour
70g Fat (Trex is good)
Rule is 1/2 fat to flour
Have some cold water prepared in a jug, keep it in the fridge until needed.
-Filling
5 Eggs
100ml Milk
200ml Double/Whipping Cream (I use longlife as cheaper & keeps for approx 5 days after opened.)
200g Bacon Lardons
1 Beef Tomato
Grated Cheese
Fresh Thyme
Obviously you need the eggs/milk/cream but other fillings can be substituted.
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| Ready to bake. Get the big people to pre-heat the oven to gas 5. |
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| Rub the fat & flour together to make it all crumbly. |
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| Slowly pour in a little cold water & mix, keep adding water until the crumbs are just combining. (This will make a more crumbly pastry) |
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| From this you should just be able to bring it together, add a pinch of salt & pepper. |
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| Try not to work it too much, but just gently bring it together & put it in fridge for 10 mins. |
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| Roll it out on a well floured surface. |
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| To fit your pie dish. (It is best to rub some fat in the dish & sprinkle it with flour to stop it sticking.) |
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| This can be tricky & may have to get Daddy or Mummy to help. Lay the rolling pin over the centre of the pastry & lift one half over the rolling pin. Lift the rolling pin so the pastry is hanging over it. Lift this into the pie dish, the rolling pin laying across the centre, you should then be able to unflod the pastry & gently guide it into place with your fingers. Dont worry if you get some cracks they are easily fixed. Trim the pastry with scissors leaving about an inch to hang over the edge. Now with the trimmings patch any cracks with pieces of a similar size, the warmth of your fingers will be enough to get them to stick. Stab the base with a fork 8 times to help the bottom cook. Place in the pre-heated oven for 10 mins, to ensure the base will be cooked when we fill it. |
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| Now for the mix, I crack the eggs. |
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| Whilst Daddy cooks the bacon. Make sure the pan is hot before you put the bacon in as we want it crispy. |
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| Measure the cream |
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| & milk. |
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| Whisk the eggs |
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| & pour in the creamy milk. |
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| Bacon is nice & crispy. Turn the heat off. |
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| Whisk the milk, cream & eggs together until all nicely combined. |
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| Pick some nice fresh thyme leaves, |
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| & grate lots of cheese, it will always come in handy if we dont use it all. |
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| Get a Daddy or Mummy to slice the big tomato. |
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| Generously cover the base with cheese |
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| Then tomatoes, |
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| & crispy bacon. |
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| Add the picked thyme leaves. Turn the oven up to full. |
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| & pour over the mix. |
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| Get a grown up to put it in the oven & turn the temperature down to gas 4. |
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| It will take 35-45 mins. It should have an ever so slight wobble in the middle. Then turn off the oven & leave it in with the door shut for a further 10-15 mins. |
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| Take it out & let it cool. Trim the edges with a serrated knife using a gentle sawing motion resting the knife against the side of the dish. Place a plate gently over the top of the quiche and turn out, you can the then put a base on the plate & get it the right way up. If you do not feel confident then you can serve it straight from the dish. |
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| ♥ Be healthy & serve it with yummy salad & cous-cous ♥ |
