Once cooked, carefully ease the sides of the tin off the quiche and slide it off the base onto a wire rack to cool for 5 minutes.Return the quiche to the oven and bake for 30 minutes at 160C (fan).Then give the filling mixture a good stir then carefully pour into the pastry case. Distribute the chunks of cheese evenly across the pastry base. Remove from the oven and place onto a wooden board or heatproof mat. The shortcrust case should now be cooked through (add 5 minutes to the cooking time if it still looks raw on the bottom).Season with a little black pepper, add the cooked onions and bacon and stir again. Crack the eggs into a large bowl, add the cream and milk and whisk well until smooth. While the case is baking, you can finish preparing the filling.Now remove the tart case from the oven, lift out the baking beads and greaseproof paper and return to the over to bake for 10 minutes at 160C (fan).While the pastry is blind baking, chop the bacon into small pieces and fry in a pan until the fat has crisped.Place it into the oven to blind bake for 10 minutes at 180C. Place the used greaseproof paper on top of the pastry and tin, adding baking beads to fill (see image below) so that you can "blind bake" the tart.Use a fork to gently prick holes in the base of the pastry tart (image below).You should be left with a nice neat edge. Use a sharp knife to slice off any excess pastry (you can save these offcuts in the fridge for later use). Gently tuck the pastry into the tin, pressing down to completely cover the base and around the sides. ![]()
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