Ages ago quiche were the dishes du jour. I do remember the saying “real man eat quiche”. I think they are excellent served with a salad.
- 250 gr of sifted flour
- Pinch of salt
- 125 gr butter cut in small cubes
- 40 ml cold water
- 1 egg
Mix the flour and the salt, add the butter and mix with the tip of your fingers until you reach a coarse sand like mixture. Make a well, Mix the egg and water and pour it in the center of the well and, working fast, wet all the ingredients. Make a ball, wrap it in cling film and let it rest for an hour in the refrigerator.
Roll out the dough and place it on a baking dish. Prick the dough with a fork. Let the dough rest for 20 minutes in the refrigerator
Lay down some grease proof paper on the pastry. Add some beans and cook blind at 180 Celsius for 15 minutes
- Pastry shell
- 200 gr of bacon of your choice. I have used collar bacon.
- 2 egg yolks
- 2 whole regular eggs
- 250 ml of milk
- 250 ml of double cream
- 200 gr of grated mild cheddar cheese – Note that I am making a quiche with ingredients easily available in the Kenyan market.
- Salt and pepper to taste. Be careful with the salt, remember that bacon has salt
- Pinch of nutmeg
- Cut up the bacon in 1 cm pieces. Cook in a frying pan and rest on a paper towel to remove the excess oil
- Mix the eggs, egg yolk, cream, milk, nutmeg in a jug and mix well
- Place the bacon at the bottom of you pastry shell with a little grated cheese
- Pour the mixture in the jug onto the bacon
- Put the rest of the cheese on top
- Cook the quiche for 35 minutes in a 180 Celsius oven until nicely colored on top
Tip: Quiche are extremely versatile and can be made with a variety of ingredients. You can replace the bacon with blanched vegetables, remove the cheese or make it with any cheese of your choice. Zucchini or roasted red pepper (capsicum) quiche are my favorite.