Ernest Reynoso Gala


Quiche Lorraine or Cheese Custard Tarts
by Ernest Reynoso Gala

1) Preheat oven 350° F or 175° C. Prepare one 10 x 12 x 1-inch tray or two nine-inch round layer pans. Measure and place foil at the bottom; enough to cover the sides of the pans. You will use this as a guide when you roll out the dough or crust.

2) For the crust: Place in a big bowl
4 cups all-purpose flour
1 tsp salt
Mix in at low mixer speed
1/2 cup shortening
1/2 cup butter
1/2 cup water
Press dough with hands to form into a ball. Sprinkle extra flour on precut foil. Place dough on top. Sprinkle extra flour on top of dough. Place wax paper on top, the same size as the foil. Roll out to fit pan. Remove paper and carefully lift dough with the foil onto pan. Add filling and bake 30 minutes or until center is firm.

3) For the filling: Place in a medium saucepan
1 cup chopped bacon
1 cup chopped white onions
Cook together until bacon is crispy. Remove from fire and add
3 cups milk
200g. Quickmelt cheese (chopped)
6 whole eggs
1 tsp each of pepper, salt and paprika
1/2 tsp McCormick nutmeg
1/2 cup chopped parsley.

4) Note: 1 can of tuna or 1 cup seafood or ham or corned beef can be used in place of bacon.

5) Note: I suggest using a pizza roller, available in kitchenware sections of supermarkets. This wooden, one-handle, two-edge roller has a long end to press the center of the crust while the short end is used for the edges.


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