This is from 500 Recipes for Electric Mixers and Blenders by Marguerite Patten (Hamlyn, 1972).There are loads of 500 Recipes… books around – they’re large, flimsy things, usually with yellowing pages, and quite a low budget look to them. I have this one, and a casseroles and stews one, which promises a lot and delivers little. But, on to the recipe. I like prawns, I like bacon, and I like quiche. So how did this recipe go so horribly wrong?
Prawn & Bacon Quiche
8oz shortcrust pastry
2 rashers bacon
about 12 tablespoons hot milk
1 Roll out the pastry and line an 8-inch flan ring on an upturned baking tray (this makes it easier to remove) or a sandwich tin
2 Bake ‘blind’ in a hot oven (425-450F, Gas Mark 6-7) for about 15 minutes until the pastry is set and beginning to get slightly golden
3 Meanwhile fry the bacon – cut into pieces
4 Put the bacon, the eggs, hot milk and seasoning into the blender goblet, switch on until the bacon is finely chopped, then season
5 Put the prawns into the half-baked pastry case, add the bacon mixture
6 Return to the centre of the oven lowering the heat to moderate and cook until set
7 Serve hot or cold
- I used ready mixed pastry mixed. Not the ready to roll stuff, but the mix with water stuff. This produced a very dull pastry
- I over fried the bacon. It was crispy. It needed to be a little softer
- Point 4 is ambiguous re seasoning. At what point am I seasoning?!
- I used cooked prawns, and am now thinking uncooked would end up nicer, less chewy
- I think I used too big a flan dish – the quiche was very thin, chewy and well, boring at best
Overall – a fail. I think even if I’d got the pastry, bacon and prawns right it wouldn’t have been all that.
Slowly digested by Alix