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Saturday, 30 May 2009 |
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A light but gloriously tasty quiche - perfect hot or cold on those glorious sunny days.
Ingredients For the pastry
180g Plain Flour
100g Cold Unsalted Butter
50g Grated Parmesan
1 Egg Yolk
1 tsp Black Pepper
1 tsp Chilled Water (more if needed) For the filling
3 Eggs
150g Streaky Unsmoked Bacon, diced
250ml Crème Fraîche
175g Grated Cheddar
Freshly Ground Black Pepper - Preheat your oven to 180C/350F/GM 4.
- First make the pastry. Mix together the flour, black pepper and parmasan. Add the butter in cubes and rub together until you get a wet, sandy consistency.
- Add the egg yolk and a teaspoon of chilled water and bring the dough together. If it's a little dry then add a teaspoon more. You should end up with a smooth dough, not a wet lump.
- On a floured surface, roll out the pastry so that it fits in a quiche tin. Line the pastry with baking paper and pour in some baking beans or uncooked rice. Blind bake the pastry for 15 minutes, then remove the baking paper and beans and bake naked for a further 5 minutes.
- For the filling, fry off the bacon. Mixed together the eggs, crème fraîche and 150g of cheddar and add the cooked bacon. Add black pepper to taste. The cheese and bacon should provide sufficient saltiness, but add a pinch more should it suit.
- Spoon the filling into the pastry and sprinkle over the remaining cheese.
- Bake for 15 -20 minutes. The top should be golden brown and the filling nicely set. If eating hot, let it warm down for five minutes or so to allow the filling to settle.
For the original Hairy Bikers Recipe, click here. |
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