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HERBED QUICHE PASTRY

 

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INGREDIENTS: 

CUP SELF RAISING FLOUR 
TSPN SALT 
CUP PLAIN FLOUR 
TSPN PAPRIKA 
1 EGG YOLK 
EXTRA PAPRIKA 
125G (4 OZ.) BUTTER OR MARGARINE 

 

DIRECTIONS: 

SIFT FLOURS, PAPRIKA & SALT INTO BOWL. 
RUB IN MARGARINE UNTIL MIXTURE RESEMBLES BREADCRUMBS. 
ADD EGG YOLK, MIX UNTIL COMBINED. 
TURN OUT ONTO FLOURED SURFACE, KNEAD LIGHTLY. 
REFRIGERATE FOR 30 MINUTES, THEN ROLL OUT AND LINE 23 CM. FLAN TIN. 
BAKE IN HOT OVEN 10 ? 12 MINUTES, UNTIL PASTRY LIGHT GOLDEN. 
REMOVE FROM OVEN, ALLOW TO BECOME COLD. 
WHEN COLD, SPOON IN PREPARED FILLING, DUST WITH EXTRA PAPRIKA, AND COOK FOR A FURTHER 20 - 25 MINUTES OR UNTIL FILLING IS SET - PUFFS UP AND GOES A BIT GOLDEN. 

 

FILLING INGREDIENTS: 

SHALLOTS OR SPRING ONIONS 
3 TBLSPNS CHOPPED PARSLEY 
TSPN OREGANO 
TSPN BASIL 
185 G. (6 OZ.) GRATED CHEESE 
3 EGGS 
SALT 
1/3 CUP CREAM 
1/3 CUP MILK 

 

DIRECTIONS: 

PLACE ALL INGREDIENTS INTO BOWL, MIX WELL. 
THIS QUICHE FILLING IS VERY FORGIVING - I USE MORE HERBS, AND JUST CHOP THEM ALL UP TOGETHER; OR SOUR CREAM, IF THAT'S WHAT I'VE GOT.