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Bacon & Cheese Quiche
Bacon & Cheese Quiche
an egg and bacon flan that can be served hot or cold

  I couldn't call this Quiche Lorraine because that recipe requires Gruy√®re cheese which I didn't have. The rest is pretty much the same, and it's great for a main course or anytime munch. Weight-watchers, forget it!

Cheese Pastry:
5 rounded Tbsps plain flour
90g butter + 25g extra for baking
1/3 cup grated mild Cheddar cheese
1 egg yolk (add white to other eggs)
1 Tbsp milk (approximate - see method)

Filling:
3 small rashers of lean bacon
3 eggs
PLUS the white separated from the pastry yolk
4 thin slices cheese cut in 2.5cm (1 inch) squares
100g cream
1 Tbsp milk

Grease a 24cm (9½ inch) quiche dish with a little butter. Trim the rind and extra fat from the bacon and cut into 2.5cm (1 inch) squares. Boil these in water for 5 minutes to extract the fat and salt. Drain the bacon and set aside to cool. Carefully separate the white from one egg into a bowl, and put the yolk into a separate dish with a tablespoon of milk. Beat lightly with a fork and set aside. Add the other three eggs to the reserved white, pour in the cream and whisk.

Pastry: For GF pastry method see Recipe R56. Mix the flour and grated cheese in a bowl, then cube the butter, add to the mixture and rub in to a fine breadcrumb consistency. TIP: if the ambient temperature is warm and the mix starts to become sticky, rest in the fridge for a few minutes before continuing. Make a well in the centre of this and stir in the blended milk and egg yolk carefully with a fork. A little more milk may need to be added. What you are after is a dough that stays together but is not sticky. Handle this gently from now on. Form into a ball, press lightly on a floured board, turn over and press again - remember, gentle! Now roll out to a size that will fit the dish and come up the sides, transfer to the dish and trim off excess with a knife. Line this with baking paper (overlapping the edge), pour on ½ cup of uncooked rice or dry beans and blind bake for 10 minutes on 175°C fan-forced (190°C conventional); remove the baking paper and rice, cover edges with strips of foil, then bake a further 5 minutes. Allow to cool.

Prick the pastry base all over with a fork, dot with small bits of the extra butter, spread the bacon evenly, top this with the cheese squares; after a final stir, pour on the egg and cream mix. Bake on 160°C fan-forced (175°C conventional) for 20-25 minutes, or until golden.

Serves 4 with French fries and salad           NOT recommended for freezing!

Click this Click for PDF file image to view or print recipe.

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