All-Purpose Flour (1 2/3 cups)
Butter (1/3 cup)
Salt (1/2 tsp)
to a bowl of a stand mixer with the beater attachment and use 1st speed to mix for 30 seconds.
, and use 1st speed to mix until a dough forms. Be careful not to over mix.
Roll dough into a ball, cover in cling wrap, and refrigerate for at least 1 hour.
Preheat the oven to 180 degrees C (350 degrees F) steam bake.
Roll pastry to 3 millimeters thick and line into a 25-centimeter round quiche tin. Pierce base a few times with a fork.
Put a sheet of baking paper over the pastry then top with baking beads. Bake for 15 minutes on shelf P2.
Remove paper and beans and bake for a further 15 minutes.
Transfer to a wire rack and allow to cool completely.
Preheat the oven to 160 degrees C (325 degrees F) steam bake.
In a bowl, beat Egg
Thickened Cream (1 cup)
then season with
Salt (1/4 tsp)
Ground Nutmeg (1 pinch)
Ground Black Pepper (1 pinch)
Bacon (7 oz)
Cheese (1 3/4 cups)
together. Stir in the cream mixture until well combined.
Pour egg filling into the tart shell, don’t exceed 90% full. Bake quiche on shelf P1 (bottom of oven) for 30 minutes.
Then turn the temperature to 180 degrees C (350 degrees F) and bake for a further 13 minutes or until the top is golden brown.
Transfer to a wire rack to cool slightly, serve warm, optionally garnish with
Fresh Parsley (to taste)