Cooking with Deidre - Bacon & Vegetable Quiche
Bacon and Vegetable Quiche
Pastry250g flour 4 tbs cold water
125g butter 1 egg
Rub in or pulse in blender your butter and flour. Add egg and water mix together and knead until smooth. Cover with plastic wrap and let rest before using.
Roll out and line a greased flan dish. Blind bake for 15min at 150 degrees.
Quiche8 eggs ½ cup milk/cream Salt and pepper
4 slices bacon diced 1 tomato diced 1 cup cheese
2 mushrooms 3 spring onions 1 cup spinach
Pan fry the bacon and mushrooms. Add the spring onions and tomato, lastly spinach.
Break 8 eggs into a bowl and whisk. Add cream/milk salt and pepper, cheese and cooled vegetables and bacon.
Place in pastry shell and sprinkle with cheese.
Bake for 20 minutes or until cooked at 180 degrees.
Serve with salad of your choice.
This is a basic recipe and you can change it up in any way.
Try spinach, fetta and roasted pumpkin or bacon, tomato and cheese. The choice in yours.
The pastry is a traditional European short pastry recipe. This quantity will make 1 pie or 2 quiche bases. You can add sugar to make it sweet. Water quantity may change depending on the humidity in the air. To check the consistency of the dough, squeeze the edge of the pastry. If the edge looks ragged it needs more water if the edge is smooth it has enough. If it is sticky to touch, there is too much water in it. Always make sure the dough is mixed thoroughly before adding any more ingredients.
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