Quich are popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with the French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. You can add in smoked chicken, smoked salmon, spinach, sun-dried tomatoes, mushrooms, onion marmalade, cooked butternut, biltong shavings, the list goes on and on.
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QUICHE PASTRY:Sift the flour, icing sugar and salt together.
2
Rub in the butter until mixture resembles fine crumbs.
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Mix the egg yolk with the water and add to the flour mixture.
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Form a dough and lit it rest in the fridge for at least half hour to an hour.
5
Roll out, spray quiche tins and line.
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Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius.
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FILLING:Heat the bacon in a frying pan over medium heat until all the fat cooked out and the bacon are crispy and cookedEGG CUSTARD: Whisk all the ingredients together and season well.
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ASSEMBLING: Add the filling - the bacon, onion marmalade and chopped parsley in the blind baked tins.
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Crumble feta cheese over(how much is entirely up to you, as it is a salty cheese to keep in mind) followed by the egg custard.
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Top with the Cheddar cheese - OPTIONAL and the chopped parsley. Bake for 15-22 minutes until quiches are baked and the egg are set.
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FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked.
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Rating:
4.57
4.57 from 28
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