Quiche Lorraine.

Quiche Lorraine

Learning intentions

Blind baking of pastry (docking the pastry and weighing it down), Coagulation of eggs, Shaking the quiche to check if set, and careful removal from the tin.

Equipment

Flan ring

Chopping board

Sharp knife

Baking paper

Large bowl

Whisk

Small fry pan

Wooden spoon

Measuring cup/spoons

Ingredients

Short pastry, 1 sheet

Ham (and/or spinach/mixed vege), chopped, 1 slice

Onion, ½, finely diced and fried

Oil for frying

Cheese, mild, 1 Tbsp

Egg, 3-4, whisked up

Cream, 3 Tbsp

Salt, pinch

Cayenne pepper,  pinch

Parsley, chopped, 1 tsp

Method

Ovens on to 1900C.

1. Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.

2. Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven). Remove from oven.

3. Fry the onion in a little oil until soft.

4. Whisk the eggs then add the cream, salt and cayenne pepper.

5. When the pastry is ready, add the ham, spinach/ mixed vege, onions and parsley.

6. Carefully pour the egg mix over the top.

7. Bake until golden and set (about 15 minutes).

8. Remove from the oven and sprinkle the cheese over the top. Let cool down, then cut into slices and serve.