Quiche or savoury pie makes exceptionally good light meals, starters or side dishes. A basic crust and custard are used, while the ingredients are variable, e.g. spinach and feta quiche, pear and blue cheese quiche, etc. Quiche is a classic French dish. It consists of a open-faced pastry crust with a filling consisting of a savoury custard base and variable ingredients such as cheese, meat, seafood, and/or vegetables. Quiche Lorraine does not contain any cheese and is named after the Lorraine region of France.
Crust
250 ml cake flour
1 ml salt
2.5 ml baking powder
75 g chilled butter, grated
1 large egg
Filling
250 ml hot full cream milk
250 ml cream
6 large eggs
2.5 ml mixed dried herbs
2.5 ml salt
125 g cooked bacon, cooled and finely chopped
- Preheat the oven to 180 °C and grease two 22 cm pie dishes with butter or non-stick cooking spray.
- To make the pastry, place the dry ingredients and butter into the bowl of a food processor and process on pulse until crumbly.
- Add the water a few drops if necessary until the pastry holds together and is neither dry nor sticky.
- Knead the pastry gently on a floured surface just until smooth.
- Press the pastry into the pie dish and cover evenly over the base and sides of the dish.
- Refrigerate the pie dish while making the filling.
- To make the filling, beat together the cream and milk and add the eggs and seasoning and set aside while preparing the filling.
- Spoon the bacon evenly over the crust, pour the milk and egg mixture over the bacon.
- Bake for about 30 to 40 minutes or until pale golden and firmly set in the centre.
- Allow to rest a short while before cutting into neat triangles.
- Serve warm with salad or allow to cool, cover and refrigerate until required.
8 servings.
