Karen's Cheese & Bacon Quiche

This is a lovely lunch or supper time treat, you really cannot beat a home made quiche. I like to serve this when it has cooled down slightly … around 10 to 15 minutes from cooked. Melt in the mouth deliciousness

Serves: 6

Cooking Time: 1 hour

Ingredients

Method

Put the flour, butter, egg yolk & 4 teaspoons of cold water into a food processor & using the pulse button, process until the mixture binds.

Empty onto a lightly floured surface, gather into a ball & roll out as thinly as you can then line a loose bottomed fluted flan tin, pushing the pastry lightly into the grooves. Trim the edges so that the pastry sits a little above the edge in case of shrinkage, then lightly prick with a fork & chill for 10 minutes.

Heat the oven to 200 degrees & line the pastry with foil, shiny side down & fill with baking beans or uncooked rice & bake for 15 minutes. Remove the foil & beans/rice & bake for a further 5 minutes until the pastry is pale golden. If there are any holes or cracks, patch up with any left over pastry trimmings, keep the oven on.

Heat a small frying pan & cook the lardons then drain. Cut the cheese into small squares & spread the lardons & the cheese over the bottom of the pastry case. Now place the creme fraiche into a bowl & mix for a few minutes to smooth then beat in the cream a little at a time, mix in the eggs & the marinade then pour this mixture into the case.

Keeping as flat & as level as possible place into the oven, lower the temperature to 190 degrees & bake for around 25 minutes or until set. Leave to rest for 5 minutes. 

NOTES

You could of course buy the pastry but still follow steps to cook the base or you can now buy already cooked pastry bases.

This recipe is lovely cold too!

Method

Put the flour, butter, egg yolk & 4 teaspoons of cold water into a food processor & using the pulse button, process until the mixture binds.

Empty onto a lightly floured surface, gather into a ball & roll out as thinly as you can then line a loose bottomed fluted flan tin, pushing the pastry lightly into the grooves. Trim the edges so that the pastry sits a little above the edge in case of shrinkage, then lightly prick with a fork & chill for 10 minutes.

Heat the oven to 200 degrees & line the pastry with foil, shiny side down & fill with baking beans or uncooked rice & bake for 15 minutes. Remove the foil & beans/rice & bake for a further 5 minutes until the pastry is pale golden. If there are any holes or cracks, patch up with any left over pastry trimmings, keep the oven on.

Heat a small frying pan & cook the lardons then drain. Cut the cheese into small squares & spread the lardons & the cheese over the bottom of the pastry case. Now place the creme fraiche into a bowl & mix for a few minutes to smooth then beat in the cream a little at a time, mix in the eggs & the marinade then pour this mixture into the case.

Keeping as flat & as level as possible place into the oven, lower the temperature to 190 degrees & bake for around 25 minutes or until set. Leave to rest for 5 minutes. 

NOTES

You could of course buy the pastry but still follow steps to cook the base or you can now buy already cooked pastry bases.

This recipe is lovely cold too!

Ingredients