From the following dessert recipe please answer the below regarding the characteristics of this cake, pastry or bread

From the following dessert recipe please answer the below regarding the characteristics of this cake, pastry or bread. Quiche Lorraine Method: Tools & Equipment Required: SITHCCCO19.PL.R4 Chefs Knife, 2x10cm quiche tin, sieve, bowl, pastry scraper, scales, measuring jug, fry pan, tongs, rolling pin, Ingredients Quantity Adjustment wooden spoon Short Pastry 300 Chopping Board Tea Towel / Chux Cloth Stranicy Bacon cut into landor 40 Clean Containers for Mise on Place Tasty Chests 1. Preheat the oven to 160* C and lightly grewnie 2x10cm diameter flan Bin. aft and Pepper 2. Roll out the short pastry to 4mm thick and line the tin. Rest in refrigerator for 30 mins 350- 3. After resting the pastry, dock it with a fork and blind bake 6-8 mins. Cream 4. Remove blind baking bears and cook a further 5 mins. mato [optional) sliced 1 ca 5. to remove excess fat Parsley chapped stems 6. Place the pastry shell [still in flan tin) onto a flat baking Yield 2 x 10 om quiche tin tray. 7. Spread the bacon and cheese evenly on the bottom of the pastry case Commercial time constraint 40 mins 8. Make a royale bay whisking the milk, cream and eggs together and season with salt and popper. 9. Pour this mixture over the bacon and cheese filling the pastry shell to within 1/2cm of the rim. Decorate with fresh tomato and chopped parsley. 10. Bake for 16 minutes at 160 "C cock until the custard has set, and the top is lightly browned SITHCCCO19: Produce cakes, pastries and breads practical 1 of 7 salford college 167 Appearance golden brown Colour Consistency Moisture content - Low, medium , high Shape