Recipe for Quiche.

Quiche recipe.

Equipment:
6 inch flan tin, mixing bowl, polythene bag or cling film
Ingredients:
Pastry.
225g (8oz.) Dove's Farm plain flour,
113g (4oz.) Longley Farm Jersey Butter.
Small amount of milk, water or milk and water mixed.
Beans or peas for blind baking.


Filling.
1 small head of broccoli
2 rashers of smoked bacon, roughly chopped.
1 small onion, chopped.
2 small eggs, beaten.
200ml (1 tub) Longley Farm crème fraîche
75g (3 oz.) S & J's specially selected mature Cheddar, grated.
Salt and pepper seasoning.


Method.
Cut the butter into small pieces and rub it into the flour. When the texture is like fine breadcrumbs add enough liquid to bring the mix together into a lump. It should not be sticky.
Put the pastry into a bag in the fridge to allow it to rest.
Pre-heat the oven to 180°C/ gas mark 4/ 360°F.
Roll out the pastry on a floured surface.
Line the quiche tin with baking parchment.
Place the pastry into the tin, press it well into the corners. Trim round the tin with a knife.
Add a layer of beans or peas to hold the pastry flat.
Bake in the oven for about 15 minutes, or until golden brown.


Boil the broccoli for five minutes and drain them into a bowl.
Fry the chopped bacon and for about 5 minutes, until the onion is soft.
Place the cooked bacon and onion with the broccoli in the bowl.
Add the eggs, crème fraîche and half the grated cheese. Mix together, and add salt and pepper to taste.
Add the mix to the pastry case, leave a small gap at the top to allow the mixture to expand when it is cooked.
Sprinkle the remaining cheese on top.
Bake for 25 -30 minutes until golden brown.
Serve Hot or Cold as liked.



The recipe can be varied with different cheeses, meats and vegetables.

The quiche illustrated used salmon instead of bacon.