Sunday, 9 December 2007

Yummy Quiche

Filling enough to make a complete meal, if you use a nice deep quiche dish and serve with a green salad and crunchy bread. Make up two lots of the pastry so you can serve a quick weekend lunch as well as a tasty week night meal. I had some fresh asparagus in the fridge to use up, so I sliced it up and put it on top. Use whatever veggies you have to hand.
Preheat oven to 160 degrees c. In food processor, blitz 1, 1/4 cups plain flour with 1tsp sugar and half tsp salt. Add 125g cold butter, cut into small cubes. Process just until it looks like breadcrumbs. With machine running, add up to 1/4 cup cold water. Stop as soon as dough holds together. Roll into a ball and flatten to a disc. Wrap with cling film and put in fridge while you make filling. Chop 175g rindless bacon and 2 onions. Saute together in 1 tbspn olive oil until golden brown on edges. Meanwhile mix together 6 lge eggs, 300ml cream, half cup milk and a good pinch each of nutmeg & pepper. Roll out pastry to fit, running knife around top of dish to ensure none is overhanging the edge. Place 2 cups of grated tasty cheese into pastry shell, then cooled bacon/onion mixture and finally egg mixture. Bake for 1, 1/4 hours. Allow to cool for at least 15 mins before serving. Great hot or cold.

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