The ingredients I put into my quiche include the following:
- back bacons
- canned button mushrooms
For the cream, I mixed cream, milk and eggs. I also added cheese and tomatoes as garnish.
The ingredients are cooked before putting them into the tart dough.
To feed a hungry family of 6, I need to bake so many different sizes!!
These are "personal" Quiches for my children, topped with tomato & parmesan cheese.
This is a 9" pan size Quiche, mainly for the adults.
Cross section of a quarter of the 9" Quiche. Looks yummy yah?
Here is the recipe to share, extracted from "Pastry Cook".
200g plain (all purpose) flour
1/2 tsp salt
90g butter, unsalted
60ml chilled water
1. Sift the flour and salt into a small bowl.
2. Rub or cut in the btter until the mixture resembles fine breadcrumbs.
3. Add 45ml of the water and mix to a firm dough, adding more water if required.
4. Knead until smooth, wrap in a clear film (plastic wrap) and chill for 20mins.
5. Roll out the dough on a clean, lightly floured work surface and use to line a 9inche loose-based flan tin (quiche pan).
6. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by about 1cm to allow for a little shrinkage during cooking. Prick the pastry base all over with a fork.
7. Preheat the oven to 200C.
8. Bake the pastry for 15-20mins.
As for my fillings, I use 5-6 eggs and add about 80g of whipping cream and 50g of milk. Mix them together and pour them to your fillings.
As indicated above, I cook onions, back bacons, canned button mushrooms, broccoli and sausages before putting them into the cooked pastry crust. Topped them with shredded cheddar cheese.
Finally, pour in the egg and cream mixture slowly over the filling.
Bake them in the oven at 180C for 35-40mins or until the filling has just set.