The french made high quality porcelain dinnerware, serving ware and bake ware. Is freezer to oven to tabletop. If you need a power ball in your dishwasher to clean your dishes. You obviously don’t own pillivuyt!
Pastry
- 2½ cups plain flour
- ½ tsp salt
- 6 Tbs butter
- 6 Tbs margarine
- 10 Tbs cold water
Filling
- 230g bacon, diced and fried until crisp
- 1 cup grated Swiss cheese
- 4 eggs
- 1 Tbs plain flour
- 11/2 cups milk or light cream
- ½ Tsp salt
- 1/8 Tsp nutmeg
- 2 Tbs butter, melted
- Freshly ground pepper
Pastry-Sift flour and salt in a large bowl. Cut the butter into small pieces and combine with your fingertips or pastry blender. Add the margarine and blend in the same way.
Stir 8 tablespoons of water with a fork. Add remaining water if necessary, to form dough into a ball. Wrap dough in wax paper and chill for 20 minutes. Roll out on a floured board, fit into the 25cm quiche dish. Trim the excess pastry. Bake in a pre-heated oven at 190c for 10 minutes. (keep oven on at 190c)
Filling-Place the crisp bacon and grated cheese in the pastry shell. Combine the remaining ingredients in a bowl, stir with a wire whisk. Pour the mixture into a pastry shell and bake for 30 to 35 minutes.
For a 29cm dish, increase the milk or cream by ½ cup and add one egg.
Variations-Shrimp or lobster quiche, omit the bacon and add 230g shrimp or lobster, 2 Tsp tomato paste, 1Tsp dill weed and 3 Tbs chives, chopped.
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