It's quiche time . . .
Following our weekend venture to the Garlic Festival on the Isle of Wight, I decided to make use of the garlic cheddar that we invested in and made a very tasty quiche, could of done with a tad longer in the oven but tasty none the less!
What you'll need -
1-2tbsps Cold Water
40g Margarine
80g Plain flour
Pinch of salt
300g Creme Fraiche
3 Free Range Eggs
100g Cheddar
Ham, chopped (however much you like)
Pepper
8" loose bottomed flan tin
How it's done -
1. Start by making the short crust pastry mixing the margarine and plain flour into a breadcrumb consistency. Add the salt.
2. Add in the cold water one tablespoon at a time, combining the mixture using a fork. Mix together until a firm dough is formed.
3. Lightly dust a work surface and rolling pin with plain flour, and roll out the pastry until around 0.5cm thick.
4. Carefully place in the flan tin, making sure that the pastry lies flat on the bottom of the tin and then flattening up the fluted edges.
5. Leave to rest for 15 minutes, then prick the base with a fork. Cover the base with greaseproof paper and cover with baking beans.
6. Blind bake in the oven at 190ºC for 20 minutes, then remove the greaseproof paper and baking beans and cook for a further 15 minutes.
7. Whilst the pastry case is cooking in the oven start making the filling, mixing the creme fraiche, eggs, pepper together in a bowl and then adding 75g of the cheese and the chopped up ham.
8. Once the case is light brown in colour remove from the oven and add in the filling, sprinkling the remaining 25g of cheese on the top of the liquid filling.
9. Place in the oven for a further 20 minutes or until the filling only has a slight wobble in the centre.
10. Leave to cool completely or until warm.
Enjoy x
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