To make the pastry, sift the flour together with a pinch of salt in a
large bowl. Rub in the butter until you have a soft breadcrumb
texture. Add enough cold water to make the crumb mixture come
together to form a firm dough, and then rest it in the fridge for 30
minutes.
Roll out the pastry on a light floured surface and line a 22cm well
buttered flan dish. Don't cut off the edges of the pastry yet. Chill
again.
Preheat the oven to 190C.
Remove the pastry case from the fridge and line the base of the
pastry with baking parchment and then fill it with baking beans.
Place on a baking tray and bake blind for 20 minutes. Remove the
beans and parchment and return to the oven for another five
minutes to cook the base.
Reduce the temperature of the oven to 160C
Sprinkle the cheese into the pastry base and add the sliced
tomatoes if you are using them. Fry the bacon pieces until crisp and
sprinkle over them over the top.
Combine the eggs with the milk and cream in a bowl and season
well. Pour over the bacon and cheese. Sprinkle the thyme over the
top and trim the edges of the pastry.
Bake for 30 to 40 minutes or until set. Remove from the oven and
allow to cool and set further.
Trim the pastry edges to get a perfect edge and then serve in
wedges.
Originally Submitted
2/19/2013
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