Sending hugs and quiches

 So here’s lockdown 2.0.

I’m quite fortunate that I will be working over the next 4 weeks as usual but with little to do after work and on my days off, baking will be keeping me sane.

This weeks bake off highlighted that as a new baker I don’t have all the gadgets and gizmos yet. Fryer, quiche tin or an ice cream churner (do people seriously have these?). Anyway, I was left feeling really deflated and no idea what to bake this week. But the next day I had a great surprise from my sister of 4 individual quiche tins, decision made!!

Not that I’m a pro now, but I definitely don’t freak out as much about the idea of tackling pastry again with it coming together quite nicely and in the fridge chilling by 9.30am. After a walk to the shop, I got the pastry in the tins, chilled and blind baked whilst starting on the filling. I decided it had to be the classic bacon and cheese (both being my favourites) and keeping things simple was the way forward. 

The pastry did shrink slightly, which my parents had warned me about, so only one of the quiches went slightly too low meaning the filling did over flow but 1 out of 4 wasn’t too shabby. 

Overall another successful bake but with few learning points:

1. Roll the pastry slightly thinner and bigger 
2. Blind bake for longer to get a golden brown pastry