I can’t seem to get the hang of blind baking – I rolled out the shortcrust pastry and ‘massaged’ it into the tin. I then covered it with grease proof paper and put a large heavy bowl on top to hold it down.
I did find baking stones in the supermarket but they cost £4!
Anyway, this didn’t work for me and the pastry still shrunk away from the sides of the baking tin and ended up with lots of cracks which I tried to fill with left over pastry.
It didn’t look very professional at the end – might need to get myself booked into a pastry class.
I followed the recipe for the quiche which said to boil the bacon and rinse it? I think this actually removed the taste and the salt so the final quiche didn’t really taste of anything and I had to add salt separately.
Next time, I will fry the bacon – not boil it.
- 1 pack of unsmoked streaky bacon cut into small pieces (with a scissors)\
- 1 tub (300ml) of creme fraiche
- 2 x onions diced
- 5 x eggs
- 1 x roll of shortcrust pastry
- Roll the pastry into the tin, cover with grease proof paper and put some baking stones or a heavy bowl on top. Bake at 180oC fan for 20 minutes
- Add the bacon pieces to cold water and bring to a boil, after 5 minutes, drain and rinse
- Fry the onions and add the bacon
- Mix the creme fraiche with the eggs, then add the bacon mix
- Pour this mixture into the baking tin on top of the pastry and bake at 170oC for 35 minutes