Making Quiche

I was thinking of what to cook for dinner one day and thought of Quiche. So I made quiche…simple 🙂 20120221-115932 PM.jpg

1) Very easy to make and absolutely tasty (at least that’s what my boys tell me)
2) I have a little sous chef who was more than happy to cook dinner
3) It’s absolutely easy to make – even a 3-year-old can do it
4) Minimal preparation
5) Required basic ingredients

So this is how Ethan made his tomato, spinach, chorizo and bacon Quiche.

20120221-115905 PM.jpgIngredients

For pastry
400 g plain flour
200 g butter (cold cubes)
a pinch of salt
an egg yolk
less than 100 mL cold water

For pastry filling
6 pieces of thick bacon
100 g shredded Gruyère
100 g shredded cheddar (you can use any hard cheese)
200 ml creme fraiche (we have made without this, still tasted lovely)
200 ml fresh cream (single or double)
3 eggs well beaten
a pinch of nutmeg (made with and without it, still tasted great)


For pastry

 Place the flour, butter, salt and egg yolk in a food processor and mix for 20 seconds. Using a food processor is better than using hands as it does not melt the butter. The mix should look like breadcrumbs.

Pour it out into a mixing bowl and mix with hands with a little water at a time to make the breadcrumb mix into a dough. Cover with cling film and rest in the fridge for at least 30 mins.

Roll the pastry with some flour sprinkled on the surface to fit your tray. Place on baking tray and trim the pastry (pastry will shrink, so leave some extra sticking out of your tin. Prick the pastry with a fork.

Place a piece of foil (shiny side down) and pour baking beads on the foil to weigh the pastry down.

Bake the pastry blind in a 180 degrees C fan assisted pre heated oven for  15 minutes, remove the beads and bake for another 5 more minutes until the pastry is slightly brown or golden.

Your pastry is ready for its hidden treasures.

For pastry filling

oops….still writting





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