QUICHE LORRAINE ALA BRIDGET
Short crust pastry
100 g plain flour
25 g margarine
25 g white fat shortening
Pinch of salt
Preheat oven 190º C
Rub margarine and fat into flour to form a dough. Line 6 individual flan pans prick bottom with fork. Put baking proof paper over pastry and fill with rice or dry beans and bake blind for 15 min.
Filling
50 g bacon
50 g mushrooms
1 onion
2 tomatoes
2 eggs
125 ml milk
50 g cheese
Parsley
Remove rind from bacon ad chop in small pieces. Fry until cooked and set aside.
Chop mushrooms and fry until cooked and set aside.
Chop onion in small pieces fry until soft and set aside.
Mix above three ingredients and divide into 6 flan pans
Slice tomatoes in rings put on baking tray in oven 120 deg C for 10 min. to dry.
Put tomatoes slices on top of filled pans.
Grate cheese and sprinkle on top add copped parsley.
Beat eggs and milk add seasoning and pour over filling.
Bake 30 to 40 minutes 190 deg C until golden brown.
Serve with a salad.
Source: Elize de Kock
