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Using traditional short crust recipe ,using 6 eggs,cream,parmesan cheese grated and some ricotta for a change,use pancetta instead of bacon,Cook slow oven in a quiche flan for 45 mins till firm to touch.take Out of oven and let rest for 10 to 15 minutes.Serve with a Tossed green salad with vinaigarette dressing,Just great for summer
After rolling pastry,or if using frozen short pastry,Brush the flan tin with soft butter and dust with flour,or just spray the flan with canola oil lightly.Place pastry into flan and make sure all covered around sides and bottom.Now to bake blind in a moderate oven .place not stick baking paper ,cruch it up then open it out and fill with rice place in oven.Take out after 20 minutes and put rice in another dish.
Brush bottom of Pastry with some of your egg mixture and give another 10 mins in oven.After this the bottom of pastry should be firm enough to take the mixture.Keep in mind that convection ovens 10 degrees less than normal baking at 175c.sometimes i place a small dish of water in the bottom tray of oven.I place the flan tray on top of anoven tray so it allows for slow cooking. till golden brown .test with a skewer to see all is cooked inside.
Once your quiche is cooked through.let it rest while you make up your favourite salad.A 9 inch flan tin should give you eight good size serves
cooking a quiche slowly helps it to give success.the same can be applied to cooking some sweets in flan dishes.
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