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.

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