Ingredients:
- 175g Plain Flour
- 100g Cold Butter- cut into cubes
- 1 egg
- 60g Italian Pizza Cheddar
- 200g pack lardons (optional)
- 200ml Crème Fraiche
- 200ml Double Cream
- 3 eggs, well beaten
- Basil (for decorating the top)
Method:
Step 1: First, preheat the oven to 200C fan/180C or gas 6. Next, to create your pastry- add 175g of Plain flour, 100g Cold Butter, 4 tsp cold water and 1 egg into a food processer- pulse the mixture until it binds.
Step 2: Taste the pastry out of the food processor and tip onto a lightly flavoured surface. Gather the mixture into a smooth ball and roll out as thinly as you can, roughly around ½ centimetre thin.
Step 3: Next, start to line your fluted flan tin and lay your pastry gently on-top into the base.
Step 4: Trim the extra pastry edges with scissors, so it sits slightly above the tin. Press the pastry into the flutes on the side and lightly prick the base with a fork. Place the pastry into the fridge and let it chill for 10 minutes.
Step 5: Take the pastry out of the fridge, place baking parchment over the top and add your baking beans on top then place in the oven for 20 minutes.
Step 6: Whilst waiting for the pastry to cook, start preparing the filling. Start by heating a frying pan and cook your lardons (if you have) and fry for a couple of minutes. Once cooked, start cutting 45g of the Italian Pizza cheese into small dices and grate the other 15g.
Step 7: Take the pastry out of the oven and start to scatter the lardons and cheese dices onto the bottom of the pastry.
Step 8: Using a wooden spoon, beat 200ml crème fraiche and then slowly beat in 200ml of double cream. Mix in your 3 well beaten eggs and season the mixture well with salt and pepper. Once everything is mixed in, pour three quarters of the mixture into the pastry case.
Step 9: Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated Italian Pizza cheese over the top, then carefully push the shelf back into the oven.
Step 10: Bake for about 20 minutes or until golden brown and looks softly set (the centre should not feel firm).
Step 11: Lastly, take the quiche out of the oven and let it settle for 4-6 minutes- then remove from the tin. Add some fresh basil on-top.
Step 12: Serve freshly baked and enjoy!
