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Perfect Quiche Recipe

   
 

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     Perfect Quiche

Category   Entrees - Maindishes
Sub Category   None
Servings   8-12
Preptime   50
Wine/Beverage
Recommendations
  white wine/ beer

Ingredients
1 cup Plain Flour (240g)
1/2 tbsp Salt
1 stick Butter (115g), diced (keep the wrapping for later)
5 tbsp Water, ice cold
2 tbsp Olive Oil
2 Onions, diced
1 1/3 cups raw smoked Bacon, diced (300g)
200ml Cream (a bit less than 1 cup)
4 large freerange Eggs
 
3 cloves Garlic, crushed
1 bunch Continental (flat) Parsley, chopped
200g mild Cheese, grated (about 2 cups)

Instructions
for the pate prisee place the flour, salt and butter in a large bowl and combine with cold hands (!) until well combined and crumbly. add the water and quickly knead into an even dough. cover with foil and place in refrigerator for 1-24h
heat oil in a large pan, add onions, and bacon and fry for 1-2min and set aside to cool. preheat the oven at 220C/430F. knead the pate brisee dough for a few seconds with your hands, brush a quiche dish with butter (you can use the greassy side of butter stick wrapping) and evenly spread it in dish, squishing it flat with your hands. poke numerous wholes with a fork, cover with foil and bake in the oven for 12-15 min.
whisk the and eggs in a large bowl, and the cream and stir until well combined. now add the garlic, parsley as well as the cheese and onion-bacon mixture and combine with wooden spoon/spatula. fill the mixture into the pre-baked pate brisee.
Increase oven temperature to 250C/480F and bake for 25-35min (depending on hight of the dish) or until cooked through and golden brown at the top.
Serving Suggestions
serve a small piece of quiche with garden salad as a starter for a BBQ


Originally Submitted
1/24/2013





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