QUICHE LORRAINE – The Sizzling Sisters – Tara (12) and Mia (10)

INGREDIENTS_mg_1040

Short crust pastry:

  • 250 gr cake flour
  • 125 gr butter
  • 45 ml chilled water
  • Pinch of salt

Filling:

  • 4 rashers bacon – streaky
  • 100gr grated cheese ( cheddar or Gruyere)
  • 200 ml fresh cream
  • 3 eggs
  • Salt and pepper
  • Micro leaves
  • Balsamic reduction

 

METHOD

  1. Sieve flour and salt for short crust pastry,
  2. Rub in butter gently till it resembles fine bread crumbs.
  3. Bind the pastry together with just sufficient water to mix.
  4. With very light kneading, press into bowl.
  5. Wrap up and allow to rest (20 mins) in the refrigerator.
  6. Once rested, gently roll out the pastry and lay it in the grea_mg_1071sed tin.
  7. Cover with baking parchment, fill with rice to weight it down and bake blind for 10 minutes.
  8. In the meanwhile,  cut and fry the bacon until cooked. Sprinkle on top of pastry and cover with grated cheese.
  9. Beat the eggs well add cream and seasoning and pour over cheese.
  10. Bake for 30 mins at 190 degrees.
  11. To serve, top with micro herbs and a drizzle of balsamic reduction

Enjoy! Yum.Me!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s