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Clover Classic Quiche Lorraine

Classic Quiche Lorraine
225g plain flour
100g cold Clover Classic Fat Spread
1 cup ice cold water
1/4  tsp salt + 1 tsp for filling
pepper to taste
½ onion
2 tsp crushed garlic
5 eggs
1 cup milk
½ cup cherry tomatoes, halved
½ cup mushrooms, sliced and fried
½ cup bacon, chopped and fried
½ cup grated hard cheese (I used white cheddar)
1 tsp basil, chopped plus extra for garnish
Pecorino Romano, garnish
To begin, preheat your oven to 200°C. For the base, mix the salt and flour in a medium bowl. Cut the flour with the cold Clover Classic Fat Spread using your fingertips until it resembles breadcrumbs. Now, add the water, a little at a time just to allow the dough to come together but not be soft. Form the dough into a ball then wrap in plastic wrap and set in the fridge to chill for about 20 min. Once chilled, remove the dough from the fridge and roll into a 1cm thick disc that can fit into a large tart shell. Dock the base with a fork by poking holes with the top of the fork. Place greaseproof baking paper onto the pastry add some raw rice or dried beans and blind bake the crust for 15 minutes. Remove from the oven and set aside to cool.

Reduce your oven temperature to 180˚C.  In a pan, fry the onions until translucent then add the garlic and fry until fragrant. Remove from the pan and cool completely before whisking in the eggs and milk. Now add the bacon, mushrooms, cheese, remaining salt, pepper and basil. Pour the mixture over the baked and cooled crust making sure ingredients are evenly distributed. Carefully place the halved tomatoes skin side down onto the mixture. Bake the quiche for 30 minutes, or until the eggs are set and the crust edges are a nice golden brown.

Serve garnished with basil and Pecorino Romano. Enjoy warm or cold!

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