Quiche Lorraine

Ingredients

170g/6oz ready-made shortcrust pastry
flour, for dusting
1 tbsp butter
1 small onion, finely chopped
85g/3oz bacon, chopped
120ml/4fl oz milk
120ml/4fl oz single cream
2 free-range eggs
1 free-range egg, yolk only
55g/2oz mature cheddar, grated
salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/400F/Gas 6.
2. Roll the pastry out on a clean work surface until it's slightly larger than a 20cm/8in flan ring. Line the flan ring with the pastry and prick the base all over with a fork. Cover with cling film and chill in the fridge for at least 30 minutes.
3. Meanwhile, heat the butter in a frying pan and gently fry the onion until soft but not coloured. Add the bacon and fry until cooked through. Drain off any excess liquid. Set aside.
4. Remove the cling film from the pastry case, line with parchment paper and fill with ceramic baking beans or rice. Bake the pastry case in the preheated oven for 20 minutes, then remove.
6. Reduce the oven temperature to 150C/300F/Gas 2.
5. Mix the milk, cream and eggs together in a bowl. Add the onion and bacon mixture along with the cheese. Season with salt and freshly ground black pepper.
6. Pour the egg mixture into the pastry case, return to the oven and bake for 45 minutes to one hour until the filling is set.
7. Carefully remove from the flan ring ring and bake on a preheated baking sheet for another five minutes to brown the pastry. Serve hot or cold.

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Find out more about these ingredients and techniques:

• Black pepper
• Salt
• Eggs