Yummy quiche...from scratch...

I followed Rhonda's recipe for short crust pastry and quiche. I made the pastry in my food processor, rolled it out between 2 sheets of GladBake kitchen paper then flipped it into my flan dish.
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After refrigerating for 30 minutes, I blind baked the crust for about 30 minutes until it was golden.
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My filling was - 2 rashers bacon, 1 onion, 1 small zucchini & 1 small carrot both grated, bit of capsicum, diced and small tin of sweet corn kernels. Sautee bacon, onion then other veg until tender. Whisk 6 eggs and 4 tblspn light sour cream, add bacon & veg mixture, 1/2 cup grated cheddar cheese, 1 tspn chicken stock powder, sprinkle of parsley flakes, salt & pepper. Pour all into pastry case, top with tomato slices and sprinke a little grated cheese on top.
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Bake in 180C oven for approx. 30 minutes until cooked through and top is golden. Enjoy with a tossed salad. I was very pleased with my pastry. Other times I have tried to make short crust pastry it has turned out tough and doughy. This pastry was buttery, crunchy and light in texture. A success! Any vegies can be included in the filling - try spinach, sweet potato, pumpkin etc. It's a great way to get children to eat their vegetables.
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I would have to say, it's the best quiche I've ever made. Lovely buttery pastry and it set all the way through. Yummo!

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Cheers - Joolz