It's from one of my favourite blog, Joyce from Kitchen Flavours
Just like her, as much as I love pies, be it sweet or savoury, I am not too excited with the process of making
This is in fact only my second time in my adventure in kitchen baking savoury pie :)
It happens that this month challenge for Let's get Baking Together (LBT) is savoury pie, time to kick my butt and bake one LOL
What you need:
For the pastry:
200gr plain flour
1/2 tsp salt
90g cold unsalted butter, diced
4tbsp cold water
For the filling:
25g butter
1 large onion, thinly sliced
4 back bacon, chopped
3 eggs
300ml half and half
1/4 tsp freshly grated nutmeg
90g a mixture of Cheddar and Monterey Jack cheese - grated
salt and black pepper
Method:
Making pastry:
- Sift the flour and salt into a small bowl. Rub or cut in the butter until the mixture resembles fine breadcrumbs. Add 3 tbsp of the water and mix to a firm dough, adding more water if required. Knead until smooth, wrap in plastic wrap and chill for 20 minutes
- Roll out the dough on a clean, lightly floured work surface and use to line a 9in loose-based quiche pan. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by about 1cm to allow for a little shrinkage during cooking. Prick the pastry base all over with a fork
- Line the pastry case with baking paper and baking beans and chill again for about 15 minutes. Preheat the oven to 200Cdeg with a baking sheet placed in it. Stand the quiche pan on the baking sheet and bake blind for 15 minutes
- Remove the foil and beans from the pastry case and return it to the oven for a further 5 minutes. Remove the pastry case from the oven and lower the oven temperature to 180degC
- Melt the butter in a large, heavy frying pan. Add the onion and chopped bacon, and sautee for about 10 minutes until the onion is soft and golden. Beat the eggs and the half and half together in a bowl. Add the grated nutmeg and seasoning to taste
