Feeds: 4 adults
Prep Time: 10 Minutes
Cooking Time: 35 -45 minutes
Now and again I get a real longing for this dish. I associate it with Summer and picnics by the sea in Spanish Point or Doonbeg with my family & friends when visiting for the Jazz Festival or picking Periwinkles on the beach. It is a dish that can go horribly wrong if not watched carefully. It can easily be compared to an old boot “tough and leathery” if you over beat it or cook it for too long - but if done right it is soft, light and extremely tasty. If you like a shorter pastry replace 2 tblsp of flour for 2 tblsp of cornflour.
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Ingredients
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Method
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Local Suppliers
Serves 4 Adults
For The Pastry
- 120g plain flour
- 25g cold butter
- 25g cold lard
- ½ cup Cold water
- 2 tblsp cornflour –optional
For The Filling
- 4 large eggs
- 1 finely chopped onion
- 1 cubed pepper (yellow or red)
- 6 good quality strips of smoked bacon or I packet of smoked lardons.
- 1 stock cube.
- 250 ml fresh cream.
- 100g of grated cheese such as gruyere or mild Irish cheddar.
- Pinch of pink salt, nutmeg & freshly ground black pepper.
Let your smile change the world,
Tracey
- Firstly make your pastry, combine all ingredients together until they resemble breadcrumbs. Add in enough water to bring the dough together. Substitute 2 tblsp of flour for cornflour if you prefer shorter pastry.
- Roll it into a ball and place in the fridge to chill for 10 mins. Roll out a circle of dough slightly larger than your pie dish.
- Line the dish with greaseproof paper and lightly dust with flour. Fold your pastry in half and then in half again. With the pint of you pastry, locate your centre point of your dish and unfold pastry for a perfect fit every time.
- Heat oven to 180C or 350F (Gas Mark 5) degrees centigrade. Use a fork to put holes in the base of the pastry and bake blind for 15 minutes.
- In a large jug gently whisk the eggs, cream, salt, pepper and nutmeg together.
- Remove pastry from the oven and fill with onion ,pepper and smoked bacon/lardons. Pour the egg mixture over it and top with cheese. Return to the oven for a further 20 mins, check it regularly , once the middle sets the quiche is cooked.
- Enjoy this dish hot or cold with your favourite salad.
- Minced Lamb from Joey Kavanaghs Butchers, Main Street, Scarriff, Co. Clare.
- Carrots & Potatoes from Teds Fruit & Veg, Main Street, Scarriff, Co. Clare.