Quiches are one of my favourite savoury dishes! The shortcrust pastry was really easy to make and the basil is home-grown!
Ingredients
Shortcrust Pastry: 200g GF Plain Flour, 100g Butter, 130ml Water
Filling: 2 Rashers of Bacon, 3 Eggs, 50g Grated Cheese, Cherry Tomatoes Splash of Milk.
Method
Into a large bowl put the flour, butter and salt and mix together with a fork.
Slowly stir in the water until you can form a ball of dough.
Put the dough in the fridge for 10 minutes to chill.
Grease the edge of a baking or tart dish.
Get the pastry out of the fridge and press the dough into the baking dish.
Put a piece of parchment paper over the flattened pastry and pour rice/ceramic baking beans in.
Blind bake for 12 minutes at 180 degrees C.
Then remove from the oven and remove the parchment and beans.
Return the pastry to the oven for another 6 minutes.
Meanwhile cut the bacon into chunks and fry until brown.
Then beat the eggs together, adding a splash of milk, grated cheese, salt and pepper, cut tomatoes and the bacon.
Pour the mixture into the pastry and bake for 35 minutes at 180 degrees C.
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