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Easter Bacon Quiche （7 inch pie mold）
INGREDIENTS:
| PIE CRUST: | FILLING: |
| 80g unsalted butter (room temperature) | 4 egg |
| 60g icing sugar | 20g Gruyere cheese |
| 40g egg | 20g Parmesan cheese |
| 50g almond powder | 140g bacon, chopped |
| 160g low protein flour (sieved) | 1/2 onion, chopped |
| 140ml whipping cream | |
| Some salt | |
| some crushed black pepper | |
| Some chives |
PREPARATION STEPS:
PIE CRUST:
1. Use the kitchen machine to blend the unsalted butter and icing sugar at speed 3 until crumbly. Add egg and almond powder, mix well. Add in low protein flour at speed 1 until dough is pliable. Put the dough in wraps and store in fridge for 30 minutes.
2. Press the dough into 7 inch pie mold, prick with a fork. Place in a preheated 180℃ oven (upper and botton heat, bottom level) and bake for 10 minutes.
FILLING:
Preheat the induction hob and pan to PerfectFry Level 4 heat. Fry bacon and onion until golden. Combine egg, cheese, salt and crushed black pepper. Add in bacons, onion and chives, mix well.
FINAL STEP:
Put filling into pie crust. Place in oven and bake for a further15 minutes until set.
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