Quiche Lorraine

SHORTCRUST PASTRY

500 ml (2 cups) cake flour

pinch of salt

1 ml paprika

125 ml (½ cup) cheddar cheese, grated

180 g butter

1 egg yolk

90 ml (6 T) ice water

5 ml (1 t) lemon juice

FILLING

some oil

1 onion, chopped

15 ml (1 T) fresh parsley, chopped

250 g (1 packet) bacon, cut up

4 extra large eggs

250 ml (1 cup) cream

125 ml (½ cup) full cream milk

2 ml salt

pinch of black pepper

60 ml (4 T) cheddar cheese, grated

Preheat oven to 180 °C.

1 Shortcrust pastry Sift cake flour, salt and paprika together. Stir in cheese.
2 Rub butter with finger tips into cake flour till mixture looks like bread crumbs.
3 Whisk egg yolk, water and lemon juice together and add to flour and butter mixture to make dough.
4 Cover dough with cling wrap and cool in fridge for 1 hour.
5 Roll dough on floured surface to roughly 4 mm thickness and line 24 cm springform cake pan. Prick bottom with fork.
6 Line crust with baking paper and beans and bake blind for 15 minute.
7 Remove baking paper and beans.
8 Return pan to oven for 5 more minutes to bake dry. Take out and keep apart.
9 Filling Sauté onion and parsley in some oil till onion is soft. Spoon into baked crust.
10 Fry bacon till crisp and sprinkle in crust.
11 Whisk eggs till well mixed. Add cream and milk and whisk well.
12 Add salt, pepper and cheese to milk mixture and mix well.
13 Pour slowly into crust and bake for 35 minutes or till set in the middle.
14 Allow to cool off a bit and serve lukewarm or cold.