I am fed up of Mimi always requesting
Dairylea sandwiches for lunch. The only variety we get is whether the sandwiches are cut into squares or triangles. So this afternoon whilst she was asleep I decided to make her a bacon and cheese
quiche for her lunch tomorrow. Mmmm I hope she eats it!!
It was really easy to make and considerably cheaper than buying them ready made.
Shortcrust Pastry:
The ratio for making shortcrust pastry is half fat to flour. I made the following, this allowed for 4 mini quiches (I think it might have worked better if I had made one large one) with enough left over for 12 jam tarts.
8oz plain flour
2oz margarine (I used
Stork)
2oz lard (I used
TREX)
If you wanted to you could use all margarine but your pastry will be stiffer and more yellow.
You need to rub in the fat to the flour until it resembles breadcrumbs then slowly add 2-3 tablespoons of really cold water. Bring it together into a dough and then wrap in cling flim. I then placed mine in the freezer for 20mins or so whilst I then made my quiche filling.
For the filling:
1 small onion chopped
2-3 rashers of bacon chopped
A good grating of cheese
1 teaspoon of parsley
2 eggs
140ml cream
140ml whole milk
Fry the onion in butter until soft, then add the bacon (I cut off the excess fat)
Briefly beat together the cream, milk, parsley and the eggs.
Get your pastry out of the freezer and line the tin you want to use with the pastry making sure you remember to grease it.
Spread out your onion and bacon mixture, cover with grated cheese and then pour over your egg mixture. Bake in the centre of the oven for about 30-35mins at 200 degrees making sure you check them regularly.
