Flaky Quiche Crust

Introduce

Chef :

farang31

Flaky Quiche Crust

Ingredient

Creme Fraiche (I used Sour Cream - Also Good)

200 ml

Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)

Pinch

Cooking instructions

* Step 1

In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms

* Step 2

Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.

* Step 3

Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.

* Step 4

Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.

* Step 5

Cut 3/4 of the Cheese into Cubes and Great the rest.

* Step 6

Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.

* Step 7

Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.