This easy quiche Lorraine is fantastic either hot or cold, so you can enjoy it for dinner and have leftovers for lunch.
Pastry
Ingredients
185g (1 1/4 cup) plain flour, sifted
1/4 teaspoon baking powder
85g chilled Fairy margarine, cut into small pieces
1 egg yolk
1 tablespoon lemon juice
2-3 tablespoons cold water
Method
Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and sufficient water until pastry comes together
Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest
Preheat oven to 200°C
Roll dough out on a floured board to a circle and line a 23cm fluted flan tin
Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes
Blind bake pastry for 10 minutes. Remove the paper and beans or rice, reduce the temperature to 180°C and bake for another 10 minutes or until golden. Leave to cool.
Filling
Ingredients
8 rashers bacon, cut into thin strips
4 eggs
2 egg yolks
625ml (2 1/2 cups) cream
Cracked black pepper
1 cup grated Swiss cheese
Method
Fry the bacon until golden, drain on paper towel. Set aside
Whisk together the eggs and cream, season with cracked pepper. Stir through the cheese
Assembly: Spread the cooked bacon over the base. Pour over the egg mix
Bake in the oven for 10 minutes reduce heat to 180°C cook for a further 20 minutes or until filling is puffed and golden
