Bacon & Tomato Quiche (2)
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | ml | Garlic (crushed) |
| 100.00 | g | Cream cheese |
| 250.00 | g | Back bacon (diced) |
| 250.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 125.00 | g | Button mushrooms, sliced |
| 4.00 | pc | Anchovy fillets |
| 1.00 | pc | Tomatoes (sliced, to garnish) |
| 125.00 | g | Pecorino Cheese |
| basil to taste | ||
| rosemary to taste | ||
| 5.00 | ml | Lemon juice, fresh pressed |
| 8.00 | pc | Green olives |
| 200.00 | ml | Cream |
| 100.00 | ml | Milk, fresh boiled |
| 2.00 | pc | Eggs (class extra) |
| 190.00 | ml | Cheese, Cheddar |
| 180.00 | g | Flour, white |
| 155.00 | g | Butter, cooking |
| 10.00 | ml | Lemon juice, fresh pressed |
| 1.00 | pc | Egg yolk |
Preparation
Bacon and Tomato Quiche
Pastry:
1. Sift flour into a bowl; rub in butter
2. Add egg yolk and enough lemon juice to make ingredients cling together
3. Knead gently on lightly floured surface until smooth
4. Cover and refrigerate for 30 min
5. Roll pastry out, large enough to line a deep 23cm flan tin
6. Lift pastry into tin and bake blind for 10 min at 180˚C
Filling:
7. Cook bacon and garlic off in pan
8. Add KNORR Tomato Pronto, anchovy fillets, olives mushrooms and stir in cream cheese
9. Once all ingredients are cooked, add 5ml lemon juice, chopped rosemary and basil to taste
Custard:
10. Whisk eggs in a bowl
11. Add cream, milk and cheese and keep whisking until just combined
12. Mix half of custard with filling and pour into pastry case
13. Pour rest of custard with filling and pour into pastry case
14. Pour rest of custard on top
15. Finish off with sliced pecorino cheese and sliced tomato
16. Bake in oven for 35 min, until golden brown, at 180˚C
17. Serve.
Claudie Dromgod
Quarters Hotel
