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Fusion Quiche / Flan #MyCookbook
Introduce
Chef :
Sonia DuthieFusion Quiche / Flan #MyCookbook
Inspired by my work catering Dept., and a recent meal at a Tapas bar near to where I live.
Ingredient
Food ration :
6 servings
250 g
Plain Flour, sifted
170 g
Butter, at room temp
1 tsp
salt, 1 pinch sugar
1 tbsp
Milk, approx
150-200 g
Manchego, grated
300 ml
Double Cream
Cooking instructions
* Step 1
Put the flour, salt, sugar, butter and egg into a processor (don’t tell!). Pulse until loosely combined.
* Step 2
Add 1/2 tbsp milk to bring together into a ball. Add not milk if dry.
* Step 3
Place the pastry, brought together into a ball in cling film into the fridge to rest for at least 30mins.
* Step 4
One rested roll out to line a flan case. Lift using the rolling pin. Use a piece of pastry to press the pastry into the edges of the tin. Leave some pastry overlapping the edge. This will be trimmed later. Chill for 30 mins in the fridge.
* Step 5
Once chilled take the pastry case in the tin and rub off the overlapping pastry with a your thumb from the inside edge to the outside edge. This will ensure not too much is trimmed.
* Step 6
Line with baking paper fill with baking beans and bake blind for 15 mins at 190 fan, 200 convection.
* Step 7
Lower oven to 170 fan or 180 convection. Remove paper and beans. Return to the oven for 5 mins.
* Step 8
Mix together the cream and eggs.
* Step 9
Put the bacon and cheese into the pastry case.
* Step 10
Pour in the cream and eggs. Bake for 30 mins until lightly browned with a slight wobble.
Note: if there is a photo you can click to enlarge it
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