Cheese, Onion and Bacon Quiche
You will need a 20cm (8in) loose bottomed flan tin. Baking parchment cut into a 30cm circle for lining the pastry. Baking beans.
- 150g plain flour
- ½ level tsp salt
- 75g unsalted butter, taken out of the fridge an hour before using
- 1 medium free-range egg, beaten
- 1 medium onion, thinly sliced
- 6 rashers bacon, grilled & chopped
- 3 medium eggs, beaten
- 200ml/g milk
- 50g strong Cheddar cheese, finely grated
- Small bunch parsley, basil or wild garlic, finely chopped
- Sea salt
- ½ tsp freshly ground nutmeg
- Pre-heat oven to 160°C.
- Put the flour and salt into a roomy bowl and mix with your fingers.
- Cut the butter into 1cm cubes and add to the flour in the bowl.
- Working quickly, lightly rub in the butter until you have course ‘breadcrumbs’.
- Add the egg and cut it in with a table knife until you have a semi-homogenous dough - it should start to come together when squeezed in your hands. Add a little water and cut in again if the mix is still a little too stiff. Go in with your hands, bringing it together into a ball.
- As soon as the mixture begins to come together, empty it out onto a lightly floured worktop.
- Knead once or twice just enough to knock out any air pockets, then wrap in clingfilm and place in the fridge to rest for half an hour or so.
- Roll out the pastry on a lightly floured surface to a thickness of a one pond coin. Carefully drape the pastry into the flan tin, easing it into the corners. Trim with a knife.
- Line with the circle of baking parchment and add baking beans to come halfway up the sides. Place on a baking sheet and bake for 20 minutes. Remove the baking beans (they’ll be very hot!) and return the tin to the oven for a further 5 minutes. Remove and rest while you make the filling.
- Turn the oven down to 140°C.
- Slowly fry the onion in a little vegetable oil or butter until soft and caramelised. Scatter over the base of the pastry case.
- Fry the bacon until brown and crisp, then roughly chop. Scatter over the onion.
- Whisk the milk and cheese into the eggs and stir in the parsley (or other herbs) and nutmeg. Season really well with sea salt.
- Pour over the onion and bacon being careful not to spill any over the side. Bake for 20 minutes, then test for doneness by giving the quiche a little nudge: if it’s mainly firm and just wobbles a little, it’s done.
- Remove from the oven and allow to cool.