(Serves 6 or just myself and James)
Babbled Intro:
Ah this is just devine. This makes the best pastry. The original receipe i stole (shhhh) used cream but I swear it tastes just as nice with milk as a substitute plus it means its something you can whip up easily, at no extra expense and you don't feel like the biggest fatty in the world. However having the whole quiche to yourself is a bit greedy. Not naming any names. James. Oh well just did.
Ingredients:
250g plain flour
125g butter
Few drops of water to combine
Mixture:
3 large eggs
280ml milk
150g cheese (whatever you have - mixture of cheddar and parmesan is lovely)
200g bacon
1 tbsp chopped chives
Freshly ground black pepper
Pinch of round nutmeg
- Make the pastry by rubbing the butter into the flour and icing sugar then add a bit of water to combine.
- Roll out on a floured surface and then line a tart/pie case. Prick the base well.
- Leave the pastry case in the freezer for 20 mins then cook in a 200c preheated oven for 10 mins. (Freezing it slightly keeps it shape so you don't have to faff around with those baking beans). After baking it blind, leave to cool.
- Cut the bacon into chunks and fry until slightly crispy (my personal preference, I don't like fatty bacon)
- Whisk the eggs, milk, chives, nutmeg and black pepper.
- Scatter the bacon on the bottom of the pastry case, then scatter the majority of the cheese. Then carefully pour the eggy mixture onto it. Foloowed by the rest of the cheese on top.
- Bake for approx 30 minutes until the top has colour.
- Remove from oven and let sit for 10 mins and then micture will have firmed up. I prefer leaving it to cool completely and then puting it in the fridge.
One word - lush.
