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1
Making the hot water crust pastry:
2
Mix the salt and flour together, form a well in the centre.
3
Place the water on a medium to low heat, add the butter and lard to the pan, bring to a simmer.
4
Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
5
Tip the contents of the bowl out onto a non-floured surface.
6
Gently knead the dough until it all comes together.
7
Cut the pastry onto 3 equal pieces.
8
Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
9
Blind baking the pastry cases:
10
Preheat your oven to 170°C / 340°F / Gas mark 3.
11
Grease four of your 5-inch pie tins.
12
Roll out your pastry to 3mm thick, and cut out 4 circles 6¼in / 16cm in diameter.
13
Place the pastry into the greased tins leaving a little sticking up over the edge of the tin.
14
Prick a few holes in the pastry base, this is called “Docking” the pastry, and it prevents the pastry from bubbling up when baking.
15
Scrunch up 4 pieces of 18cm / 7in round parchment paper, place them on top of the pastry in the tins.
16
Fill the cases with ceramic or dried beans and gently press it down, (I use raw uncooked rice in the video).
17
Place all 4 tins on a baking tray, bake in the preheated oven for 25 minutes.
18
Once baked remove from the oven, lift out the blind baking beads, leave the pastry cases in the tins, and allow them to cool.
19
Leave the oven running at the same temperature.
20
Whisk up the eggs in a large jug, once runny, add the cream and whisk that in.
21
Building up your Quiche:
22
Place a little of the grated cheese in the pastry cases, then cover it with a little of the egg mixture, then add some of the bacon & onion mix, add a little more egg mixture, layer up each pastry case like this until full.
23
Place all 4 tins on a baking tray, and bake in the preheated oven for 20 minutes.
24
Remove from the oven and allow to cool on a wire rack for 10 minutes.
25
Once that 10 minute is up, remove the quiches from the tins, and serve.
26
These may be served hot or cold.
27
Enjoy.
Method
Ingredients
Pastry ingredients:
300g / 11oz Plain or All-purpose flour
70g / 2½oz Lard or solid vegetable fat
70g / 2½oz Butter (unsalted)
130g / 130mls Water
6g / ¾tsp Salt
Quiche Filling:
8 Eggs (medium size)
100g / 3½oz Grated Cheddar cheese
200g / 7oz Bacon Lardons
1 Medium size Onion (Diced)
2 Cloves Garlic (Diced)
50mls Double or heavy cream
1 Bunch of Chives or Parsley (chopped small)
Freshly ground black pepper to taste
Box Grater
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Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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