Egg & Bacon Picnic Pie
Tomato & Goats Cheese TartsRecipes
Quiche Lorraine
This all-time favourite recipe is perfect for a relaxed picnic with friends, a simple dinner for the family, or Sunday lunch. An original recipe with a Swiss cheese twist. Just delicious.
1 hr 20 min
prep
prep
30 min
cooking time
cooking time
serves 6-8
Ingredients
Pastry
- 185g (1 1/4 cup) plain flour, sifted
- 1/4 teaspoon baking powder
- 85g chilled Fairy Cooking, cut into small pieces
- 1 egg yolk
- 1 tablespoon lemon juice
- 2 – 3 tablespoons cold water
Filling
- 8 x rashers bacon, cut into thin strips
- 4 eggs
- 2 egg yolks
- 625 ml (2 1/2 cups) cream
- cracked black pepper
- 1 cup grated Swiss cheese
Method
Pastry
- Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, and sufficient water until pastry comes together.
- Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest.
- Preheat oven to 200°C
- Roll dough out on a floured bench and line a 23cm fluted flan tin.
- Then line flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.
- Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180°C and bake for another 10 minutes or until golden. Leave to cool.
Filling
- Fry the bacon until golden, drain on paper towel. Set aside.
- Whisk together the eggs and cream, season with cracked pepper. Stir through the cheese.
Assembly
- Spread the cooked bacon over the base. Pour over the egg mix.
- Bake in the oven for 10 minutes reduce heat to 180°C cook for a further 20 minutes or until filling is puffed and golden.
May be served hot or cold.
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