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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