Quiche Lorraine #Baking

Time for Quiche

Following our weekend venture to the Garlic Festival on the Isle of Wight, I decided to make use of the garlic cheddar that we invested in and made a very tasty quiche, could of done with a tad longer in the oven but tasty none the less!


Ingredients –  

* 1 to 2tbsps Cold Water
* 40g Margarine
* 80g Plain flour
* Pinch of salt
* 300g Creme fraiche
* 3 Free range eggs
* 100g Cheddar
* Ham, chopped (however much you like)
* Salt and pepper
* 8 inch loose bottomed flan tin

Step one – Start by making the short crust pastry mixing the margarine and plain flour into a breadcrumb consistency. Add the salt.
Step two – Add in the cold water one tablespoon at a time, combining the mixture using a fork. Mix together until a firm dough is formed.
Step three – Lightly dust a work surface and rolling pin with plain flour, and roll out the pastry until around 0.5cm thick.
Step four – Carefully place in the flan tin, making sure that the pastry lies flat on the bottom of the tin and then flattening up the fluted edges.
Step five – Leave to rest for 15 minutes, then prick the base with a fork. Cover the base with greaseproof paper and cover with baking beans.
Step six – Blind bake in the oven at 190ºC for 20 minutes, then remove the greaseproof paper and baking beans and cook for a further 15 minutes.
Step seven – Whilst the pastry case is cooking in the oven start making the filling, mixing the creme fraiche, eggs, pepper together in a bowl and then adding 75g of the cheese and the chopped up ham.
Step eight – Once the case is light brown in colour remove from the oven and add in the filling, sprinkling the remaining 25g of cheese on the top of the liquid filling.
Step nine – Place in the oven for a further 20 minutes or until the filling only has a slight wobble in the centre.
Step ten – Leave to cool completely or until warm.

Quiche Lorraine #Baking

Quiche Lorraine #Baking
Enjoy x


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