METHOD
Preheat oven to 350°F
(185°C).
Sift together both flours
and salt.
Rub cold margarine into
sifted flours, either by hand or using a food processor. Gradually add
sufficient water to make a very soft ball of dough. Turn out onto a floured
board and knead gently into a ball, folding damp edges into the centre.
Place in refrigerator whilst preparing filling.
To Fill
Whisk together eggs,
milk, salt and pepper.
Divide pastry into two
pieces. Roll out first piece and place it in a quiche pan with a removable
base, trimming off edges neatly by rolling the rolling pin over top of
tin and pulling off excess dough. Blind bake for 10 minutes. Put aside
to cool a little.
Mix together spring onion
and bacon. Stir to combine. Divide mixture between the two quiches shells.
Sprinkle 3 cups of grated cheese, divided, on top of each shell. Pour
egg/milk mixture over each quiche, then sprinkle with remaining 1 cup
cheese.
Fillings can be varied
by adding tomato, red pepper or other vegetable according to taste. You
can also add fresh chopped herbs such as coriander, thyme or parsley as
desired.
Bake in a preheated oven
350°F (185°C) for approximately 45 minutes when top should be
lightly browned.
Serve hot or cold with
a crisp tossed salad.
Makes two 10 or 12 inch
quiches.
recipe from www.inmamaskitchen.com
Contributor: Margaret
Walker
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