Step 1
Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in cling film and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface and use it to line a 20cm (8in) flan ring or flan dish. Line with a piece of crumpled foil or greaseproof paper and baking beans and bake 'blind' (i.e. without a filling) for 15 minutes.

Step 4
Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

Step 5
To make the filling, heat the Trex in a frying pan and fry the onion for 3-4 minutes until soft, then add the bacon pieces and cook until crispy. Remove from the heat and cool for a few minutes. Scatter over the base of the flan and sprinkle the cheese on top, followed by the thyme or parsley.

Step 6
Beat the eggs, milk and cream together with a little salt and pepper. Strain into the flan case, then bake for 30-35 minutes, until set.

Quiche Lorraine

Quiche Lorraine

Remind yourself of just how good this classic quiche tastes.

4

Serves: 4

50
MINS

Bake Time: 50 mins

Suitable for home freezing

INGREDIENTS

Pastry

225g8oz Plain flour
¼ tsp¼ tsp Salt
85g3½oz Trex
3–4 tbsp3-4 tbsp Chilled water

Filling

15g½oz Trex
11 Onion, finely chopped
33 Rashers streaky bacon, chopped
75g3oz Cheddar cheese, grated
22 Large eggs
5 tbsp5 tbsp Milk
150ml¼ pint Single cream
2 tsp2 tsp Chopped fresh thyme or parsley
Salt and freshly ground black pepper

METHOD

Step 1
Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in cling film and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface and use it to line a 20cm (8in) flan ring or flan dish. Line with a piece of crumpled foil or greaseproof paper and baking beans and bake 'blind' (i.e. without a filling) for 15 minutes.

Step 4
Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

Step 5
To make the filling, heat the Trex in a frying pan and fry the onion for 3-4 minutes until soft, then add the bacon pieces and cook until crispy. Remove from the heat and cool for a few minutes. Scatter over the base of the flan and sprinkle the cheese on top, followed by the thyme or parsley.

Step 6
Beat the eggs, milk and cream together with a little salt and pepper. Strain into the flan case, then bake for 30-35 minutes, until set.

BAKE MODE

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