Quiche Anyone?
As summer kicks in and thoughts turn to outdoor eating, picnics and barbeques here’s the Salford Angels’ recipe for the classic Quiche Lorraine, bound to be a hit at any get together.
Pastry:
225g/8oz plain flour
50g/2oz butter
50g/2oz lard
Cold water
Filling:
225g/8oz cheddar cheese, grated
200g/7oz bacon, chopped and fried
4 tomatoes, sliced
5 eggs
100ml/3fl oz full fat milk
2250ml/9fl oz double cream
Salt and freshly ground black pepper
Method:
1. Place the flour and fats in a bowl and rub together until it resembles fine breadcrumbs, then add water slowly until the mixture comes together into a pastry. Cover and chill for 20 mins.
2. Heat oven to 180C/350F/gas mark 4. Roll out pastry quite thinly and place into a large flan dish. Prick the pastry all over the base with a fork. Put some greaseproof paper inside the pastry and fill with baking beans. Bake blind for 20 mins, then remove the beans and paper and return to the oven for a further 10 mins until crisp and golden.
3. Remove from oven and cool. Meanwhile, make the filling.
4. Beat the eggs, cream, milk, salt and plenty of black pepper together in a large bowl. Stir in the cheese.
5. Place the tomatoes in the base of the flan, sprinkle on the bacon. Pour over the egg mixture and return to the oven for 20-30mins until golden brown and firm to the touch.