Dairy Free Quiche

I enjoy making quiches and have had to adapt the recipe for my daughter who is allergic to milk and dairy products.

1. 1

   To make pastry part one
   
   Mix flour, salt and fat in a dish, rub in by hand until mix is granular. Add a couple of egg-cups of water 20ml and squeeze into a firm moist ball.
   Place pastry in fridge in covered dish or wrapped in cling film for half an hour-ish, (Chilling the pastry makes the pastry bond together)
   
   To make the filling part one
   
   Any meat ingredients must be cooked before adding them to a quiche
   
   Dice all vegetables and the cooked bacon
   Heat oil/fat in deep frying pan. Add all vegetables, the bacon, dash of Worcestershire Sauce and herbs to frying pan.
   Leave covered on a low/med heat to soften any uncooked veg for 10-15 minutes.
   This softening stage is especially relevant for leeks. But you can skip this softening stage if all the vegetables you use are soft or pre-cooked
   
   Pastry part two
   
   Take pastry out of fridge and roll out flat and drop into pre-greased, pre-floured flan dish
   Blind bake at 200C for 10 minutes. (To stop sides collapsing make pastry reasonably thick, or fill with ceramic baking beans, or fold a little of the pastry over the side of the flan dish)
   Take out of oven, let it settle (the centre of the pastry will probably have risen up a bit, it will subside again as it cools)
   
   Filling part two
   
   Break eggs into a dish and whisk or stir vigorously by hand. Add your milk to pan with vegs/filling, stir well, add the eggs stir well.
   Immediately pour all this filling into the flan dish and even it out with a fork. (Don’t leave the mixture and eggs long in hot frying pan or the eggs will start to cook and you’ve effectively made an omelette!!)
   
   COOK YOUR QUICHE
   
   Put into oven at 200C for 30 minutes
   Take out and leave to stand and settle for a while, before cutting or taking out of dish.