Quiches (24.06.2010)

INGREDIENTS

Basic Pastry
1 ½ cups flour
125g chopped cold butter
1 teaspoon fine black pepper
1egg lightly beaten
1 teaspoon lemon juice
Basic Quiche mixture:
½ milk
½ cup cream
2 eggs lightly beaten
* whisk all ingredients in a bowl a pour over filling in the
pastry cases

METHOD

Rub butter into flour until resembles bread crumbs. Add in eggs,
pepper and lemon juice to make dough. Press dough into a ball and
knead gently on a floured surface until smooth. Wrap in plastic
and refrigerate for 30 minutes. Divide pastry in half. Roll each
half between plastic until 2mm thick. Cut fluted rounds from each
half of pastry. Place rounds into greased muffins trays. Prick
well worth a fork. cover with plastic and refrigerate for 30
minutes. Bake for 10 minutes in preheated oven on 180C. Remove
from oven and leave to cool. Fill pastry cases with preferred
filling and pour Quiche (pronounced as Keech) mixture over. Bake
in preheated oven for about 15 minutes or until set on 180C

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