BASIC QUICHE

DELICIOUS FRESHLY BAKED OR AS A COLD SNACK, IN A LUNCHBOX!
SERVES 4-6

INGREDIENTS:
SHORT CRUST PASTRY:
2 CUPS PLAIN FLOUR
SALT (LARGE PINCH)
1 CUP BUTTER (COLD)
1 TBSP LEMON JUICE
3 TBSP COLD WATER

FILLING:
1 ONION (CHOPPED)
2X TBSP PLAIN FLOUR
½ CUP MILK
½ CUP CREAM
2 EGGS
1 CUP HARD CHEESE
S&P & HERBS (TO TASTE)
+ ANY MEAT &/OR VEGE OF CHOICE. EG. BACON, SPINACH, BROCCOLI. ETC

UTENSILS:
BAKING TIN (20CM) OR SINGLE SERVES (RAMEQUINS), TABLESPOON, MEASURING CUP, 2 MIXING BOWLS, ROLLING PIN, CHEESE GRATER, CHOPPING BOARD, SHARP KNIFE, SPATULA, CLINGFILM, TINFOIL

METHOD:
SET OVEN- (FAN SETTING AT 200 DEGREES CELCIUS)
TO MAKE THE PASTRY, ADD THE FLOUR & SALT INTO A MIXING BOWL.
CHOP THE BUTTER INTO SMALL CHUNKS AND MIX IT INTO THE FLOUR, RUBBING GENTLY WITH FINGERTIPS.
WHEN THE FLOUR RESEMBLES BREADCRUMBS, ADD THE LEMON JUICE (FOR A SOFTER CRUST) AND WATER.
SQUEEZE THE DOUGH INTO A FIRM BALL, WRAP IT IN CLINGFILM AND LET IT COOL IN THE FRIDGE FOR 20 MINUTES.
ON A FLAT SURFACE, DUSTED WITH FLOUR, ROLL OUT THE DOUGH, AS THINLY AS POSSIBLE.
TRANSFER THE PASTRY INTO THE BAKING TIN (GREASED WITH BUTTER).
(BLIND) BAKE THE PASTRY (NO FILLING) FOR ABOUT 5 MINUTES, UNTIL IT LOOKS DRY, BUT NOT YET BROWN. REMOVE FROM OVEN AND SET ASIDE.

FILLING:
IN A FRYING PAN, ADD A TABLESPOON OF BUTTER OR COOKING OIL.
ADD THE CHOPPED ONION (& BACON IF YOU CHOOSE) AND COOK UNTIL CLEAR. ADD THE FLOUR AND STIR UNTIL FROTHY.
NEXT, ADD THE MILK & CREAM, STIRRING AS THE MIXTURE THICKENS.
REMOVE THE PAN FROM THE STOVE, THEN ADD THE EGGS, CHEESE, SALT AND PEPPER, AND STIR ONCE MORE.
CAREFULLY POUR THE EGG MIXTURE INTO THE PASTRY SHELLS (ADD ANY VEGETABLES YOU WISH ON TOP).
TO PREVENT THE PASTRY EDGES FROM OVERCOOKING, COVER THE QUICHE/S WITH FINFOIL.
BAKE IN THE OVEN FOR ABOUT 20 MINS, UNTIL THE PASTRY IS GOLDEN AND THE MIXTURE COOKED THOUGH.

TOPPING: A SPRINKLE OF GRATED CHEESE OR SOME SEEDS (TO ADD SOME FIBRESOME CRUNCH!)