Quiche (pastry and fillings)

Quiche Pastry
200g plain flour 100g Butter 1/4tsp salt
50g chilled water
Mix butter, flour, salt until its like breadcrumbs (speed 6 around 20 seconds)
Speed 4 for 10 seconds and add water slowly until it balls up together.
Hand kneed slightly and roll into a ball then put in the fridge for 15 minutes.
Roll out and press into a quiche or pie tin or muffin tins.
Blind bake for around 20 minutes on 180 (place baking paper over pastry with about a cup of rice on top, this stops it from rising - I keep the paper and rice in a zip lock bag to use again next time).

Quiche filling
3 eggs 300ml lite cream ½ cup milk
¾ cup grated cheese
2. Beat eggs and add other ingredients
3. Put in dish and cook for 35minutes
Variations
Salmon – 210g Pink Salmon (squish the bones) - my kids love this one.
Loraine – cook bacon, brown/spring onion, mushroom, capsicum
Mediterranean- Add sun dried tomatoes, olives, fetta cheese.