Learning Intention
- We are learning to bake foods
Success Criteria
- I can explain what baking is.
- I can explain what foods would be baked
- I can explain what foods would be baked
Quiche
Ingredients
Shortcrust Pastry
120g unsalted butter
160g plain flour
Pinch of salt
2 tbsp water
100ml cream
2 eggs
100g Meat (pick 1)
Bacon
Salami
Ham
Vegetables (pick 2)
Zucchini
Pumpkin
Sweet Poatato
Onion
Tomato
Corn
Peas
Method
Preheat oven to 200 degrees.
Sift flour and salt onto workbench. Chop butter into smallish pieces and toss lightly in flour.
Lightly rub with finger tips to combine partly.
Make a well in centre and pour in water.
Using a pastry scraper, work water into flour until you have a very rough heap of buttery lumps of dough.
Using the heel of your hand, quickly smear pastry away from your across the workbench. It will combine lightly. Gather together, then press quickly into a flat cake and dust with a little flour.
Wrap pastry in plastic film and refrigerate for 20 minutes.
If using bacon, cook in a frying pan over a medium heat for 5-8 minutes, stirring often, or until starting to become crisp. Transfer to a plate lined with paper towel to drain.
Prepare the vegetables. Hard vegetables can be diced and roasted. Softer vegetables can be thinly sliced.
Roll out the shortcrust pastry on a lightly floured surface to 3 mm thick.
Cut out pie bases and place into tins. Refrigerate over lunch.
Blind bake in the oven for 10 minutes at 200 then remove weights and bake for another 5 then allow to cool.
Reduce the oven temperature to 180°C (160°C fan-forced).
Sprinkle the cooked tart case with the bacon.
Whisk together the eggs and cream. Season well with pepper and a pinch of salt.
Pour into the tart case and bake for 20 minutes or until the filling is just set in the middle.
Shortcrust Pastry
120g unsalted butter
160g plain flour
Pinch of salt
2 tbsp water
100ml cream
2 eggs
100g Meat (pick 1)
Bacon
Salami
Ham
Vegetables (pick 2)
Zucchini
Pumpkin
Sweet Poatato
Onion
Tomato
Corn
Peas
Method
Preheat oven to 200 degrees.
Sift flour and salt onto workbench. Chop butter into smallish pieces and toss lightly in flour.
Lightly rub with finger tips to combine partly.
Make a well in centre and pour in water.
Using a pastry scraper, work water into flour until you have a very rough heap of buttery lumps of dough.
Using the heel of your hand, quickly smear pastry away from your across the workbench. It will combine lightly. Gather together, then press quickly into a flat cake and dust with a little flour.
Wrap pastry in plastic film and refrigerate for 20 minutes.
If using bacon, cook in a frying pan over a medium heat for 5-8 minutes, stirring often, or until starting to become crisp. Transfer to a plate lined with paper towel to drain.
Prepare the vegetables. Hard vegetables can be diced and roasted. Softer vegetables can be thinly sliced.
Roll out the shortcrust pastry on a lightly floured surface to 3 mm thick.
Cut out pie bases and place into tins. Refrigerate over lunch.
Blind bake in the oven for 10 minutes at 200 then remove weights and bake for another 5 then allow to cool.
Reduce the oven temperature to 180°C (160°C fan-forced).
Sprinkle the cooked tart case with the bacon.
Whisk together the eggs and cream. Season well with pepper and a pinch of salt.
Pour into the tart case and bake for 20 minutes or until the filling is just set in the middle.