QUICHE

 

PASTRY:

200g                butter

500ml              cake flour

2,5 ml              salt

60 ml ±            cold water

METHOD:

  • Preheat the oven to 180°C.
  • Place the flour, salt and butter in a food processor and pulse until the butter is mixed in (like fine breadcrumbs). 
  • Add the cold water while the motor is running (do not add all at once) and mix until it comes together to make the pastry.  Press the pastry (using your fingers) into a greased pie dish. You can also rest the pastry for 30 minutes in the fridge and then roll out to fit into the pie dish.

FILLING:

1                      onion, chopped and sautéd in a little bit of olive oil or butter

250g                chopped ,cooked bacon

250ml              grated Gruyere cheese (OR use mature cheddar cheese)

30 ml               chopped chives

30ml                flour

METHOD:

  • Mix together all the filling ingredients and lastly mix in the flour.  Spoon the filling into the pastry.

EGG CUSTARD:

250ml              cream OR use half cream and half milk

3                      eggs

                        salt and black pepper for seasoning

METHOD:

  • Beat together all the ingredients for the egg custard and pour over the filling
  • Bake at 180ºC until cooked and golden brown (±25 minutes)

 

VARIATION:

  • Replace the bacon with mushrooms OR feta OR cooked spinach
  • Add cheddar cheese instead of Gruyere cheese
  • Add some feta cheese OR slices of Brie cheese

 

 

 

 

 

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