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INGREDIENTS
1 ⅓ cups all-purpose flour
⅛ teaspoon salt
½ cup cold butter, cut in small pieces
2 to 3 tablespoon ice-cold water
Filling:
8 strips lean meat/chicken, cooked and crumbled
4 large eggs
1 ½ cups half-and-half or whole milk
¼ teaspoon dried leaf thyme
⅛ teaspoon pepper
1 cup sharp cheddar cheese, shredded
METHOD
Preparing the crust for quiche:
Mix the flour and salt together into a mixing bowl.Add the butter and blend until there is a course crumb consistency.Add water until the crumb mixture comes together to form dough.Store the dough in plastic wrap in the fridge until you are ready to use it or at least for half an hour.Lightly flour your work surface.Roll the dough until you have a 30cm diameter circle.Fit the dough into a pie dish slightly smaller than the 30cm diameter.Trim the edges.Prick the dough with a fork.Line the dough with tin foil.Bake the crust for 10 minutes at 190°C.
Preparing the filling for quiche:
In a small bowl whisk the eggs, milk, thyme and pepper.Pour into the baked crust.Sprinkle the meat/chicken and cheese over the top.Bake for 30 minutes at 190°C.
INFO & TIPS
Variations:
VEG - use butternut/brinjol/spinach/potatoes in place of meat
spinach and feta
spinach, feta, baby tomatoes
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