Bacon quiche

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Pork

By Food24 November 03 2009
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Ingredients (14)

PASTRY
315.00 ml flour — cake
salt — pinch
30.00 ml margarine
1.00 eggs — large, lightly whisked
50.00 ml water — iced
FILLING
4.00 bacon — shoulder rashers, shredded
1.00 onion — small, chopped
10.00 ml fresh parsley — chopped
125.00 ml cream — fresh
125.00 ml milk
2.00 eggs — large
mustard powder — pinch
salt and freshly ground black pepper
250.00 ml cheese — grated
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Method:

Preheat the oven to 190 ºC (375 ºF).
Mix the cake flour and salt and rub in the margarine. Mix the egg and water, add to the flour mixture and mix to form a manageable dough. Chill for about 20 minutes, roll out and line a 23 cm pie dish with the pastry. Prick all over and chill until needed.
Mix the bacon, onion and parsley and spoon into the pie dish. Beat the cream, milk and eggs together, season with mustard powder and salt and pepper and pour over the bacon mixture. Sprinkle with the cheese and bake for about 40 minutes or until the egg mixture has set.
Makes a medium-sized quiche.



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