Description

QUICHE LORRAINE WITH BACON
Ingredients provided:
• Pie dough – keep refrigerated
• Bacon
• Milk
• Eggs
• Cream cheese
• Cheddar
• Vegetables (if selected)
Ingredients from own source:
• Salt and pepper
• Oil
• Flour
Equipment required:
• Rolling pin
• Pie dish
• Scissors
• Foil or baking paper
• Pie weights or dry beans or rice
• Frying pan for bacon
• Jug and whisk
• Grater
• Chopping board and sharp knife (if salad/vegetables selected)
• Pan with lid (if vegetables selected)
Instructions:
• Flour you work surface and roll out the dough to 3 mm thickness.
• Line the pie dish with the dough lightly pressing into the sides. The dough should reach over the sides of the dish a little. Press on the rim with your fingers to fix it to the dish. Cut off excess with the scissors or knife. Prick the bottom of the pie crust with the knife or a fork.
• Put the foil or baking paper onto the pie crust and pour the weights or rice or beans on top to weigh the dough down. Put the pie dish in the fridge.
• Heat the oven to 200°C. Once the oven is ready remove the pie dish from the fridge and place in the oven. Bake 12 minutes – the rims of the crust should turn a light golden colour.
• While the crust is baking, heat some oil in the frying pan and fry the bacon.
• Remove the pie crust from the oven and reduce oven heat to 160°C.
• Break the eggs into the jug, season with salt and pepper and add the cream cheese. Mix until smooth. Add the milk and mix well.
• Grate the cheddar.
• Arrange the grated cheese on the bottom of the pie crust, top with the bacon and carefully pour the egg custard over.
• Return the pie to the oven and bake about 30 minutes – the centre should not jiggle when you move the dish.
• While the pie is baking, prepare and cook the vegetables or make the salad.