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Ingredient
Baking day
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Ingredient
Food ration :
6 servingsCooking time :
60 mins
1 lb
bread flour
1 packages
dried yeast
1/2 tsp
salt
1 tsp
sugar
8 oz
butter
1/2 pints
warm water
1 lb
all-purpose flour
3
eggs
1/3 pints
milk
6 oz
hard cheese (mature)
1/2 lb
bacon or ham
Cooking instructions
* Step 1
Put all bread ingredients into a bowl and mix either with your mixer on a low setting with dough hook attachment or by hand
* Step 2
Dough should be kneaded for at least 5 minutes in machine or 10 minutes by hand (stretching and folding to activate the gluten)
* Step 3
Cover and leave in a warm place for at least an hour
* Step 4
Make the pastry for the quiche
* Step 5
Put flour and salt in a mixing bowl and rub the butter in to form a breadcrumb appearance
* Step 6
Add cold water a tablespoon at a time and bring together in the bowl (I use a butter knife to cut and stir as pastry benefits from lack of touch)
* Step 7
Wrap pastry in cling film and put in the fridge for an hour
* Step 8
Gently fry the chopped bacon and onions, then leave to cool
* Step 9
Turn your mixer back on to knock back the dough or knead again for 5 minutes to squish out the air bubbles. Place in a loaf tin, slash the top and sprinkle with flour. Put back in a warm place for half an hour to rise again
* Step 10
When you are ready to start baking preheat the oven to 200ºC gas 6
* Step 11
Roll out your pastry quite thinly (about 1/8 inch) to fit a 6" loose bottomed tin. Grease tin, place pastry snuggly in base and up the sides then trim the edges
* Step 12
Set aside leftover pastry
* Step 13
(If you are using a glass or ceramic flan tray you will need to blind bake your pastry for 20 minutes)
* Step 14
Place onion/bacon mixture in base
* Step 15
Mix together eggs, milk and seasoning and pour into quiche
* Step 16
Sprinkle cheese over top (I add a sliced tomato)
* Step 17
Now roll out your leftover pastry and cut it rounds to fit a cupcake/muffin tray (shallow is best for tarts)
* Step 18
Fill with whatever you like - remember jams etc expand whilst cooking so don't overfill
* Step 19
Put bread on top shelf, quiche on middle and tarts on bottom
* Step 20
After half an hour remove bread and tarts and move the quiche to top shelf for a further 10 minutes
* Step 21
Turn bread out immediately or steam will give you a soggy bottom! To test bread is cooked through, tap the bottom and it should have a hollow sound. Leave on a rack to cool (for as long as you can resist)
* Step 22
Remove tarts from tin after 10 minutes, especially if jam has bubbled over, just give time for the jam to harden a little a it will be to fluid at first
* Step 23
Remove quiche and cool in tin
Note: if there is a photo you can click to enlarge it
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