Quiche Lorraine

Pastry

• Place flour, salt and butter in KitchenAid bowl with Flex Edge Beater
• Mix on speed 2 for 2 minutes
• Replace Flex Edge Beater with Dough Hook
• Kneed on speed 2, gradually add water
• Use your hands to make a ball of dough, wrap in cling foil
• Refrigerate for 30-60 minutes
• Preheat fan forced over to 180 degrees C, standard oven to 200 degrees C
• Sprinkle work surface with flour
• Unwrap dough and place on flour, sprinkle flour on top
• Roll out into a round shape large enough to cover the quiche pan and sides
• Press pastry into edges of the quiche pan, patching up edges if needed
• Refrigerate for another 15 minutes (safety measure)
• Place baking paper over the pastry, fill with baking beads
• Bake for 20 minutes, then remove from oven
• Remove paper and beads and bake for 10 minutes on 160 degrees C

Filling

• Fry garlic, onion and bacon, let cool down
• Place eggs, cream, salt and pepper in a bowl and whisk to combine

Assembling and baking

• Place quiche tin with cooked quiche pastry on tray
• Scatter cooled bacon filling over pastry
• Scatter cheese evenly across top
• Pour egg mixture over the top
• Bake for 40 minutes on 180 degrees C fan forced, 200 degrees C standard oven