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Preparation of short pastry:
- In a large bowl or food processor sift flour and salt.
- Cut cold butter into small cubes and add to flour.
- Rub butter into flour using both hands or food processor, until it
resembles fine breadcrumbs.
- Make a well in the centre, add 1 beaten egg and vinegar mixing to a
firm dough.
- If dough seems a little dry add a little water.
- Handle as little as possible as this prevents pastry from becoming
hard when baked.
- Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Preparation of filling:
- Cut bacon into small strips, sauté until crisp and put aside to cool.
- Whisk together eggs, cream, grated nutmeg and pepper in a large
bowl.
Assembly:
- On a lightly floured board roll out short pastry until approx. 5 mm
thick.
- Line flan or pie dish with dough, flute and crimp edges decoratively.
- Scatter half the cheese over the bottom of the pie crust.
- Continue by placing cooled bacon over evenly and pour in egg and
cream filling mixture.
- Sprinkle with remaining cheese.
- Let quiche cool for 15 minutes before cutting.
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