Place flour, salt and butter in TM bowl. Blitz 5 Sec/Speed 8. Scrape down the bowl.
Repeat Blitz 5 Sec/Speed 8. Scrape down the bowl.
Add the egg yolk and water to the flour mixture. Combine, Dough Setting 10 sec.
Remove pastry from the TM bowl and place in plastic wrap. Flatten the covered pastry and refrigerate for 20 minutes prior to use.
Pre-heat the oven 180 degrees Celsius.
Without cleaning the TM.
Place cheese to the TM bowl. Grate 5 sec/Speed 9. Reserve cheese in a bowl for later.
Place onion and green shallots in the TM bowl. Chop 3 sec/ Speed 5.5. Reserve in a separate bowl for later.
Place the bacon in the TM bowl. Chop 3 sec/ Speed 5.5.
Add the onion mixture to the bacon and cook 8min/Varoma/Speed 1.5 (MC OUT)
Remove the rested pastry from the fridge.
Place the pastry between two pieces of plastic wrap. Roll the pastry to the diameter of your pie dish. Remove the top piece of plastic wrap when the pastry reaches the desired size.
Use the bottom piece of plastic wrap to pick up the pastry and flip it into the pie dish. Remove all plastic.
Prick the pastry base all over with a fork.
Line the pastry with baking paper and top with baking beads. Bake blind for 15 minutes
QUICHE LORRAINE - Add the cream, 1/2 the cheese, eggs and pepper to the mixture. Mix 30 sec/Speed 2.5 (Rev Blade).
Once the pastry has cooked. Remove the baking beads and baking paper.
Reduce oven heat to 170 degrees Celsius
Pour the quiche filling over the pastry.
Sprinkle the remaining cheese over the top of the quiche.
Bake for 40-45 minutes or until cooked through.
Allow the quiche to rest for 5 minutes for easier slicing.For a lighter (lower fat) version you can substitute milk for the cream and decrease the cheese, but I personally love the recipe as it is. Serve the recipe with a healthy green salad for a delicious meal.