Recipe Ingredients
1lb of pastry or a 9 inch pre-baked pie crust
4oz shredded (grated) cheese
9floz of milk, warmed
3 eggs
Approximately 2 tomatoes
1 onion
2 slices of bacon (optional)
Salt and pepper and a teaspoon of dry mustard
Some mixed dried herbs
You will also need a nine-inch pie plate or quiche pan (tin)
Preparation and cooking instructions
If you are using a pre-baked pie crust then skip the first part of this recipe.
Roll out the pastry on a floured board (its a good idea to
flour the rolling pin to prevent the pastry sticking). Next,
lay the pastry over the pan, then carefully push it into the
pan so that the base and sides are well lined, trim any excess
edges with a knife and press the edges down. Then prick the
bottom all over with a fork, this will help to stop air from
building up whilst baking and the pastry bubbling.
Place in the refrigerator for about 25 minutes, to prevent
the pastry from shrinking too much when baking, meanwhile
preheat the oven to 375°F(190°C). Bake for approximately
10 to 15 minutes, then remove from the oven to cool but leave
in the quiche pan.
If you decide to use bacon in your flan chop and sauté
(lightly fry) in a skillet (frying pan).
Then in a bowl, beat together the eggs with the salt, pepper
and dry mustard, with a fork. Add the warmed milk, the shredded
cheese, chopped onion and the bacon; beat together and then
carefully pour into the pastry shell.
Now thinly slice the tomatoes and arrange on top. Sprinkle
with mixed herbs and bake at 375°F(190°C), for 35
to 40 minutes or until the filling is set and tinged with
gold.
When your quiche has cooled then cut into segments ready
to serve. This dish can be made well in advance of the party
if kept refrigerated, giving you time to enjoy the party and
chat to your guests.
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