Friday, 18 October 2013

Homemade Quiche Lorraine

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Quiche is one of my favourite things ever. Ever. And I was surprised at how easy it is to make yourself.  If you’ve got some Autumnal picnics planned, or just fancy a light tea, then never fear Sophie and her quiche recipe are here. .

You Will Need:
Cheddar Cheese
Shortcrust Pastry
2 Eggs
1 Pepper
Mixed Herbs
Salt & Pepper
1 Onion

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Firstly, unless you’re a whizz at making pastry, roll out the shortcrust pastry and lie it on top of your quiche shape dish. Using a rolling pin, roll around the edges adding slight pressure, to cut away the excess. Pour a load of cooking beads onto grease proof paper and rest on top of the pastry so that when it cooks it stays flat and level.

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Whilst this is in the oven, chop up your onion and ham, and finely slice the pepper, trying to keep it in shape so it looks pretty (adds a wow factor, trust me).
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Fry off the onion and ham and then leave to cool, before mixing the egg, milk, salt, and pepper.
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When the pastry is slightly golden, take it out the oven and layer on the ham and onion, then grated cheese, and then the pepper and seasoning.
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Once you’ve done this, gently pour the egg mixture into the pastry, being careful not to spill it between the pastry and the tin – no one wants a soggy bottom do they!

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Now you can pop it in the oven until it’s golden and slightly crisp on top. Slice it up and save it for lunch, or add some mixed salad for a light tea.
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