Hello summery friends,
With the weather being lovely at the moment my thoughts turn to fun things such as picnics, and the fabulous food that can be cooked in advance and eaten outside.
Pretty near the top of my picnic baking list is a delicious quiche, and one of my favourites is onion and bacon. This recipe can be made either with your own handmade shortcrust pastry, or the shops sell great pre-made packets which just need to be baked before being filled, and the beauty of this is it can be made in advance and eaten cold, or rustled up in an evening for a light supper.
Ingredients:
Pastry:
225g plain flour
100g cold butter diced
Or, a packet of ready made shortcrust.
For the filling:
20g butter
3 small onions finely sliced
4 rashers of bacon, cut into strips
4 eggs
284ml pot of double cream
120g cheddar
Method:
If you are making your pastry this should be done first. Rub together the flour and pastry, keeping the mixture as cool as possible. When this resembles bread crumbs, add around 3 tbsp of water to bring the pastry together. Knead a little, then wrap in cling film and place in the fridge to cool for about 20 minutes.
Roll out the pastry and then place oven the tin you are using - gently press the sides of the pastry into the tin and then trim the edges to make neat (the pastry will shrink when cooked so leave a little extra on the edges). Place in the fridge for another 20 minutes to chill, and preheat your oven to 200C/ 180C fan assisted.
Heat the butter in a pan and over a low heat cook the onions so they become soft and start caramelising, whilst the pastry is chilling. Remove from the heat when soft, and then fry the bacon for 5 minutes. Put both fillings to one side.
Remove the pastry from the fridge and prick the base a number of times. Line the pastry case with parchment, and fill with baking beans (rice works if you don't have the baking beans). Bake for 20 minutes, remove and take out the beans and parchment, then bake for another 5 - 10 minutes until the pastry starts going golden.
Beat the eggs, then slowly stir in the cream and season to taste. Add the onions, bacon and half the cheese and then pour into the pastry case. Sprinkle the rest of the cheese on top and bake for 20 minutes until the quiche is set.
Allow to cool and then slice to serve at your picnic.
With the weather being lovely at the moment my thoughts turn to fun things such as picnics, and the fabulous food that can be cooked in advance and eaten outside.
Pretty near the top of my picnic baking list is a delicious quiche, and one of my favourites is onion and bacon. This recipe can be made either with your own handmade shortcrust pastry, or the shops sell great pre-made packets which just need to be baked before being filled, and the beauty of this is it can be made in advance and eaten cold, or rustled up in an evening for a light supper.
Ingredients:
Pastry:
225g plain flour
100g cold butter diced
Or, a packet of ready made shortcrust.
For the filling:
20g butter
3 small onions finely sliced
4 rashers of bacon, cut into strips
4 eggs
284ml pot of double cream
120g cheddar
Method:
If you are making your pastry this should be done first. Rub together the flour and pastry, keeping the mixture as cool as possible. When this resembles bread crumbs, add around 3 tbsp of water to bring the pastry together. Knead a little, then wrap in cling film and place in the fridge to cool for about 20 minutes.
Roll out the pastry and then place oven the tin you are using - gently press the sides of the pastry into the tin and then trim the edges to make neat (the pastry will shrink when cooked so leave a little extra on the edges). Place in the fridge for another 20 minutes to chill, and preheat your oven to 200C/ 180C fan assisted.
Heat the butter in a pan and over a low heat cook the onions so they become soft and start caramelising, whilst the pastry is chilling. Remove from the heat when soft, and then fry the bacon for 5 minutes. Put both fillings to one side.
Remove the pastry from the fridge and prick the base a number of times. Line the pastry case with parchment, and fill with baking beans (rice works if you don't have the baking beans). Bake for 20 minutes, remove and take out the beans and parchment, then bake for another 5 - 10 minutes until the pastry starts going golden.
Beat the eggs, then slowly stir in the cream and season to taste. Add the onions, bacon and half the cheese and then pour into the pastry case. Sprinkle the rest of the cheese on top and bake for 20 minutes until the quiche is set.
Allow to cool and then slice to serve at your picnic.
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