Quiche

Ingredients

butter
plain flour
water
grated cheese such as parmesan
2 eggs
double cream

Equipment

2 mixing bowls
rolling pin
round tin (about 7ins)
greaseproof paper
baking beans
fork to beat eggs

oven:
time in oven: 30 mins (tart case) + 20-25 mins

preparation time:
rubbing fat into flour
roll out and cut pastry
blind bake tart case
mix filling
bake complete quiche

Cooking process

Measure out the , and then . Add enough water to make a dough, but be careful not to add too much.
to a circle bigger than the tin. Line the tin with greaseproof paper. Put rolled out dough into the tin, aming sure it goes into the corners. Trim off excess pastry (remember it will shrink!) Put greaseproof paper on top of the dough and put baking beans in. (If you don't do that, the base will bubble upwards when cooking).
Put the tin in the oven. Cook for 20 minutes. Remove beans and greaseproof paper on top, and cook for a further 10 mins until the pastry is brown.
Scatter the grated cheese on the bottom of the quiche. Beat the eggs and add the cream, then pour into the quiche case. Bake for a further 20-25 mins, until the egg mix is firm.

Comments

There are various things you can add to a quiche. Bacon (or equivalent) is common, but I wanted to make a vegetarian quiche. The first time I did this, I sliced tomatoes and added on top, but it stopped the egg mix cooking. Next time, I cooked the slices of tomato while the tart case was cooking, then added them as the middle layer, on top of the cheese, and underneath the egg and cream mix.
I looked at three recipes, and they all said you should put the cheese as the bottom layer, then the other ingredients, and the egg and cream mix on top. I suspect that the cheese is on the bottom to stop the pastry getting soggy, and the egg mix on top to cook properly. (I'll do that next time!)

Quiche

More comments

This recipe was taken from The Good Housekeeping Encyclopedia. It used flakey pastry (I did rough puff) and Gruyere cheese, and double cream rather than single, but less of it - only quarter pint. I used little tomatoes, cut in half, rather than sliced big ones. They didn't sink, because the double cream was so thick! I grated the cheese and put it at the bottom, under tha cream and egg mix. It was rather nice....