Posted on

17 September 2012

by

ewfood

For the pastry (alternatively you can use the store bought kind)

4.5oz. flour

½ tsp. salt

3oz. unsalted butter, cold

0.5-1fl oz. cold water

For the quiche

6 slices of bacon (beef)

8fl oz. whipping cream

4fl oz milk

3 eggs

½ tsp. nutmeg

Salt and pepper to taste

4oz. Comté (or Gruyère) cheese, grated

Servings

4

Person

Preparation Time

20

min

Cooking Time

50

min

1

Preheat the oven to 220°C
2

In a bowl sift the flour and salt. Using your fingers rub the butter into the flour until you get the texture of fine crumbs
3

Add the water one tablespoon and until the dough begins to come together. Gather the dough into a ball and wrap it in cling film. Leave it to stand in the fridge for 30 minutes
4

Roll the dough out so it is ½ cm thick. Place it into a baking tray and bake for 10 minutes. Once you have removed the dough from the oven reduce the heat to 160°C
5

In a pan fry the bacon until crisp. Remove from the heat and transfer to a paper towel to drain
6

In a bowl combine the milk, cream and eggs. Add to this the nutmeg, salt and pepper. Mix this until it forms a smooth texture
7

Sprinkle the cheese so that it covers the base of the baking tray. Sprinkle the bacon on top of the cheese and pour the cream mix on top of this so that the pastry is filled to the brim
8

Bake this in the oven for 35 – 40 minutes. Serve it hot.