Quiche Lorraine Recipe Puff Pastry

For the pastry put 175g plain flour 100g cold butter cut into pieces 1 egg yolk and 4 tsp cold water into a food processor.

Quiche lorraine recipe puff pastry. To make the pastry sift the flour together with a pinch of salt in a large bowl. Add enough cold water to make the crumb mixture come. Scatter cooled bacon filling evenly across base of cooked quiche crust.

In a medium bowl whisk the eggs cream garlic powder salt pepper and red pepper flakes. Prepare a 9 inch deep dish pie plate. In a frying pan cook the bacon drain on kitchen paper and set aside.

Rub in the butter until you have a soft breadcrumb texture. Stirring gently add cheese and season with salt and pepper to taste then pour mixture into pastry case. In a frypan melt butter and saute onion and garlic if using until soft.

Use a 26cm round plate to cut a circle of pastry line a 22cm loose bottomed tart tin with the pastry remaining pastry can be returned to freezer if within 24 hours of defrosting. Preheat the oven to 450 degrees f 220 degrees c. Set oven to 425 degrees will reduce oven temperature later.

Puff pastry quiche lorraine recipe. In a bowl mix together the eggs milk and cream then add cooked bacon. Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.

In a small bowl beat eggs and milk with a fork until blended. Line a pie tin with puff pastry. Preheat oven to 425.