Quiche Lorraine

Savoury Short Pastry (rubbing method)
Ingredients: (for tart shell)
1) Plain Flour 300 gm
2) Butter 180 gm
3) Egg Yolk 1 no
4) Ice Cold Water 55 ml
5) Salt

Method:
1) sieve Plain Flour into a mixing bowl ... add Butter cubes

2) with gloved hands ... rub in Butter into the Flour ... until it forms crumbs

3) make a well ... add egg yolk with ice water ... mix and knead into a dough ... till well mix

4) put into a bag ... best chill overnight

Quiche Sauce
Ingredient:
1) Fresh Cream 125 ml
2) Milk 125 ml
3) Eggs 2 no
4) Salt 3 gm
5) Pepper
6) Nutmeg
7) Paprika

Method:
1) in pot / pan ... add Cream, Milk, Salt, Pepper, Paprika, Nutmeg ... warm over low to medium heat ... Do Not Boil

2) in a mixing bowl ... whisk egg ... add milk mixture ... whisking at the same time

3) sieve mixture ... to remove foam ... cover and cool at room temperature

Quiche Filling
Ingredients:
1) Onion sliced 1 no
2) Bacon sliced 4 strip
3) Hot Dog sliced 2 no
4) Parmesan Cheese 30 gm
5) Aluminum Foil Bowl / Dish

Method:
1) heat a little oil in pot / pan ... saute onion ... till almost dry ... add Bacon slice ... Hot Dog slice ... till fragrant

2) cool down ... before use

Rice Bags:
1) cling wrap some rice ... make rice bag ... to fit into tart shell

2) dust and roll out dough ... cut into circle ... fit into Aluminium Bowl / Dish ... fill with Rice Bag over tart shell

3) bake for 20 mins ... Top heat 180*C ... Bottom heat 250*C

4) cool before adding filling ... add Quiche Filling ... filled with Quiche Sauce ... BAKE IMMEDIATELY ... 15 mins till firm