Tuesday, November 9, 2010

Quiche ala Wayne a fancy name for a savoury tart


1 1/3 cups all-purpose flour

1/8 tsp salt

1/2 cup cold butter, cut in small pieces

2 to 3 tbsp ice-cold water


8 strips lean bacon, cooked and crumbled

3 Vienna sausages diced
4 large eggs

1 1/2 cups half-and-half or whole milk

1/4 tsp dried leaf thyme

1/8 tsp pepper

1 cup sharp cheddar cheese, shredded


Preparing the crust for quiche:

1.Mix the flour and salt together into a mixing bowl.

2.Add the butter and blend until there is a course crumb consistency.

3.Add water until the crumb mixture comes together to form dough.

4.Store the dough in plastic wrap in the fridge until you are ready to use it or at least for half an hour.

5.Lightly flour your work surface.

6.Roll the dough until you have a 30cm diameter circle.

7.Fit the dough into a pie dish slightly smaller than the 30cm diameter.

8.Trim the edges.

9.Prick the dough with a fork.

10.Line the dough with tin foil.

11.Bake the crust for 10 min at 190°C.

Preparing the filling for quiche:

1.In a small bowl whisk the eggs, milk, thyme and pepper.

2.Pour into the baked crust.

3.Sprinkle the bacon, sausage and cheese over the top.

4.Bake for 30 minutes at 190°C.
Cherry tomatoes or ham can also be used to funk it up a little use your imagination. These are great at picnics or for light lunches with a green salad