Quiche Lorraine#baking

Name: Quiche Lorraine#baking
Cuisine: Kenyan
Ingredients: For the pastry 175g plain flour, plus extra for dusting; 75 g butter, plus extra for greasing; salt; For the filling 250g cheddar, grated; 4 tomatoes, sliced (optional); 200 g streaky bacon, chopped; 5 eggs, beaten; 100 ml milk; 200 ml double cream; 2 sprigs fresh thyme; freshly ground black pepper; carrots; beef brawn; green pepper

foodie @foodie_simi02

Jam Martin's Quiche recipe

foodie @foodie_simi02

Jam Martin's Quiche recipe

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Ingredients

For the pastry 175g plain flour, plus extra for dusting
75 gbutter, plus extra for greasing
salt
For the filling 250g cheddar, grated
4tomatoes, sliced (optional)
200 gstreaky bacon, chopped
5eggs, beaten
100 mlmilk
200 mldouble cream
2 sprigsfresh thyme
freshly ground black pepper
carrots
beef brawn
green pepper

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Steps

1

To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2

Roll out the pastry on a light floured surface and line a 22cm/8½in well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3

Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
4

Reduce the temperature of the oven to 160C/140C
5

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Add the carrot, green pepper and beef brawn.
6

Fry the bacon pieces until crisp and sprinkle them over the top. sprinkle the cheese on top.
7

Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese.
8

Sprinkle the thyme over the top and trim the edges of the pastry.
9

Bake for 30–40 minutes, or until set. Allow to cool and set further.
10

Trim the pastry edges to get a perfect edge and then serve.