Tomato Bacon Quiche
Adapted from Pioneer Woman's Perfect Pie Crust.
120g plain flour
1/3 tsp salt
50g butter, very cold
10ml cold water
Measure the flour and salt into your food processor.
Pulse to evenly combine the ingredients.
Add the butter and shortening and pulse till the mixture resembles bread crumbs.
Add the cold water and pulse till the mixture comes together slightly.
Pour onto a lightly floured surface and knead a few times till a dough comes together.
If you are working in a cold kitchen (lucky you!) and the dough feels firm enough to roll, go ahead.
Otherwise, if your kitchen is hot and humid like mine, pop the dough into the fridge for about 20 minutes or so till it firms up.
But, again, I got lazy (and hungry) and couldn't wait for more than 5 minutes, so I improvised and just pressed the dough into the tart pans. This, I discovered, was much easier than trying to roll out the soft, floppy dough.
Prick the dough with a fork (so they don't balloon in the oven).
Place pie weights into the pan (optional).
Bake at 180*C for about 8-10 min, then carefully remove pie weights and bake the shells for another 5 min.
While waiting for the shells to cool, prepare the filling.
2 rashes bacon (or ham), chopped
8 cherry tomatoes, quartered
1/3 cup peas
some finely diced onions
60g of your favourite cheese, grated or finely diced (I used cheddar, but parmesan, swiss or even blue cheese will be fine)
some basil, sage and parsley (or any herb of your choice)
3/4 cup (180ml) milk
pinch of salt and pepper
Place the chopped bacon into a skillet and heat till the fat is rendered.
Add onions and cook till soft.
Add tomatoes and peas and cook till soft.
Season with herbs, salt and pepper to taste.
Spoon into quiche shells.
Sprinkle cheese on top.
In a measuring cup, stir the eggs, milk and salt/pepper to combine.
Pour into quiche shells till it reaches the brim.
Bake at 180*C for about 15 min.
Best served warm, with a side of rocket salad.
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