GCSE+FT+Unit+1+Lesson+8+-+Quiche+Practical

=Unit 1 Lesson 8 - Quiche Practical= Extra flour for rolling 2 eggs 125ml milk salt and pepper 50g grated cheddar cheese 1/2 chopped onion 1 tablespoon of oil 25g fresh mushrooms 2 rashers of bacon (chopped) ||
 * **Food product:** || **Quiche** ||
 * **Ingredients:** || Shortcrust pastry
 * **Equipment:**

|| Rolling pin, wooden spoon, frying pan, fork,small bowl || 2. Collect ingredients 3. Collect equipment 4. Pre-heat the oven to 200ºC. || 2. Place in a foil dish. Leave for five minutes to ‘rest’. 3. After five minutes trim the edges of the pastry to fit the foil dish. 4. Bake the pastry base for 15 minutes. 5. Beat the eggs, milk, salt and pepper in a small bowl with a fork. 6. Heat the oil in the frying pan on a LOW heat. Fry the onion, mushrooms and bacon for five minutes. 7. Place the onion, mushrooms and bacon into the pastry case. 8. Pour over the egg mixture and sprinkle with grated cheese. Bake for 25 to 30 minutes until the egg mixture is set and the quiche is a golden colour. ||
 * **Preparation:** || 1. Wash hands and put on apron
 * **Method:** || 1. On a floured work surface roll out the pastry.

Questions
1. State the name of the process that takes place when the eggs are baked in the quiche? 2. List one other function of the eggs in this quiche product.