Yes, I know it's been a while. PhD's and weddings tend to get in the way of cooking which I really wish wasn't the case.
So, I thought I'd share something simple. I bought this fantasic deep pie dish yesterday so wanted to test it out. That also reminded me I wanted to test out Maggie Beer's sour cream pastry from MasterChef. So, a quiche was on the cards. You already know I'm a fan of making pies, so wanted to do something different.
Here is my bacon and caramelised onion quiche with Maggie Beer's sour cream pastry. The pastry was fantastic and had this short but crunchy texture. You can get the recipe from the MasterChef website. No tips or tricks really, just follow the instructions. Unlike me...I forgot to put the pastry back in the fridge after rolling it into the tin. Then when it shrunk back in blind baking I couldn't work out what went wrong. My Mum kindly reminded me this was the same mistake Aaron made on the show...oops..pays to listen. My exuse was that I was talking on the phone the whole way through making and rolling. Anyway as Maggie pointed out, the pastry is quite forgiving, so a little bit of massaging fixed it all up. I blind baked for about 10 mins before adding the egg mixture.
The quiche mixture was nothing special; eggs, cream, sauted bacon, well caramelised onion, a handful of yummy cheese like gruyere, parmesan and parsely.
So next time bacon is on special at your supermarket think about making a quiche with home made pastry. Even being generous, at about $15 works out to be a great (and cheap) packed lunch for my fiance this week.
Stay tuned I am thinking of sharing my next winter warmer (my very yummy pumpkin soup) really soon.
Take care
Love
Toni
