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Answers: i seen my gran make this once.but cant remember how she made it from scratch...could you help.thanks

if its any help it was bacon bits & egg on top of pastry i think she added other stuff as well, not to sure though. thanks again

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EGG AND BACON FLAN-QUICHE LORRAINE -
FRANCE

1 c. sifted flour
1/2 tsp. salt
1/3 c. shortening
3-4 tbsp. cold water

Sift flour and salt together. Cut in shortening with a pastry blender until coarse meal consistency. Add water and form into a ball. Roll in pastry canvas or floured board; fit into a 9 inch pie pan and flute edges.

FILLING:

1/2 lb. bacon
1/4 lb. Swiss or American cheese, grated
3 eggs, beaten
2 c. light cream
1 tsp. salt
Pinch of pepper

Fry bacon until crisp; crumble into pastry lined pan. Arrange cheese over bacon. Combine eggs, cream, salt, and pepper. Blend and pour over bacon and cheese in pan. Bake in preheated 400 degree for 35-40 minutes. Do not over bake. Remove from oven while it still appears soft; cook 5 minutes before serving. Yields 6 servings.

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Egg and Bacon Quiche

Ingredients
170g/6oz short crust pastry
1 small onion, finely chopped
85g/3oz bacon, diced
1 tbsp butter
120ml/4fl oz milk
120ml/4fl oz single cream
2 eggs
1 egg, yolk only
55g/2oz mature cheddar, grated
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/400F/Gas 6.
2. Roll out the pastry and line a 20cm/8in flan ring. Cover with cling film and chill in the fridge for at least 30 minutes.
3. Meanwhile, gently fry the onion in the butter until soft but with no colour. Add the bacon and fry until cooked through. Drain off any excess liquid. Set aside.
4. Bake blind the pastry case in the preheated oven for 20 minutes until the pastry is dried out with no colour.
6. Reduce the oven temperature to 150C/300F/Gas 2.
5. Mix the milk, cream and eggs together and add to the onion mixture along with the cheese. Season.
6. Pour the mixture into the pasty case and bake in the oven for 45 minutes to 1 hour until the filling is set.
7. Remove the ring and bake for another 5 minutes to brown the pastry. Serve hot or cold.

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Bacon and Cheddar Quiche



This quiche could be served for brunch or lunch, along with mixed fresh fruit or a tossed salad. Use prepared pie pastry or a frozen thawed pie shell if you need to cut time.
INGREDIENTS:
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cut in small pieces
2 to 3 tablespoons ice-cold water
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Filling
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese
PREPARATION:
Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball.


Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.

Quiche serves 8.

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