Classic Quiche Masterclass
Nothing beats homemade quiche with its melt-in-the-mouth pastry and yummy bacon, egg and cheese filling – savoury heaven!
INGREDIENTS (Serves 4-6) For the pastry: u 250g plain white flour u Pinch of salt u 75g chilled butter, cut into
pieces u 50g chilled white vegetable fat
or lard, cut into pieces u 3tbsp chilled water For the filling: u 2tsp vegetable oil u 4 rashers bacon, snipped into
pieces u 6 spring onions, trimmed and
chopped u 3 medium eggs u 150ml milk u Salt and freshly ground black
pepper u 2tsp chopped fresh thyme or
parsley u 120g mature Cheddar cheese, grated 1 Choose a large mixing bowl so there is room for your hands to work. Sift in flour and salt, stir, add chilled butter and white vegetable fat or lard. Using fingertips, rub fat into flour until it looks like fine breadcrumbs. Use a light touch and avoid overworking, or the fat melts leading to heavy pastry. 2 Make a well in the mixture. Using measuring spoons add 3tbsp chilled water. Stir in with a knife. When it starts coming together, use your hand to draw dough into a ball. Turn out onto a floured surface, knead lightly til smooth, wrap in cling film and chill for 15min. Roll out on a lightly floured surface. 4 Line pastry case with baking paper and add baking beans, or use a piece of crumpled foil. Place flan tin on preheated baking sheet. Bake the case blind (ie without a filling) for 15min. Remove beans and paper or foil, and bake for another 5-8min so the case is fully cooked and light golden brown. 5 While flan case is cooking, prepare filling. Heat a frying pan and add 2tsp veg oil. Add bacon pieces, cooking them til lightly browned. Stir in spring onions and cook for 2-3min til softened. Transfer to a plate to cool completely. When cool, mix in most of the grated cheese, then tip into flan case. 6 Reduce oven temperature to 180°C, fan oven 160°C, Gas Mark 4. Beat eggs and milk together in a bowl, then strain through a sieve into a jug. Season, then pour into prepared flan case. Make sure the flan tin is on a metal baking sheet, to improve heat conduction and ensure a crisp base.