I am loving the fact that people are really coming on board with Shoptober. A handful of people have told me that they are trying it too which makes it all seem a lot less lonely.
This recipe is from Jo Boxer who made this fabulous home made quiche - the recipe is below. Keep sending them in, folks!
Home Made Quiche
Ingredients:
225g Plain Flour
150g Stork Margarine
2 tblspns of water (you don't have to buy this from the shop.. your tap is fine!)
100g bacon, snipped
1 large onion, chopped
100g mushrooms, sliced
4 eggs, beaten
450ml single cream
black pepper
100g mature cheddar cheese, grated
1. Preheat oven to 180 degrees/gas mark 5.
2. Rub the fat into the flour until the mixture resembles fine bread crumbs, add water and work to a firm dough (can also be done in a processor - much easier!). Line a 25cm, deepish flan tin with the pastry. Leave in the fridge whilst you make the filling.
3. Fry the bacon gently in a pan until crisp, lift out with a slotted spoon and keep to one side. Add the onion to the pan. Cover with a lid and cook until tender, adding the mushrooms for the last 5 mins, stir in the bacon.
4. Whisk the eggs lightly to blend, add cream and seasoning. Spoon the bacon and onion mixture over the base of the pastry, pour over the egg mixture and then sprinkle with cheese.
5. Bake in the oven for 30 mins or until golden and set. Rotate the dish half way through if necessary to get an even colour.
Yum!!
This recipe is from Jo Boxer who made this fabulous home made quiche - the recipe is below. Keep sending them in, folks!
Home Made Quiche
Ingredients:
225g Plain Flour
150g Stork Margarine
2 tblspns of water (you don't have to buy this from the shop.. your tap is fine!)
100g bacon, snipped
1 large onion, chopped
100g mushrooms, sliced
4 eggs, beaten
450ml single cream
black pepper
100g mature cheddar cheese, grated
1. Preheat oven to 180 degrees/gas mark 5.
2. Rub the fat into the flour until the mixture resembles fine bread crumbs, add water and work to a firm dough (can also be done in a processor - much easier!). Line a 25cm, deepish flan tin with the pastry. Leave in the fridge whilst you make the filling.
3. Fry the bacon gently in a pan until crisp, lift out with a slotted spoon and keep to one side. Add the onion to the pan. Cover with a lid and cook until tender, adding the mushrooms for the last 5 mins, stir in the bacon.
4. Whisk the eggs lightly to blend, add cream and seasoning. Spoon the bacon and onion mixture over the base of the pastry, pour over the egg mixture and then sprinkle with cheese.
5. Bake in the oven for 30 mins or until golden and set. Rotate the dish half way through if necessary to get an even colour.
Yum!!
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