The Hairy Bikers' classic quiche is good hot or cold. You could make the pastry cases in advance.
Grease five deep 20cm/8in tart tins. Dust with a small amount of flour, turning the tin to evenly coat the base and sides. Shake out any excess flour.
For the pastry, pulse the flour, salt, and lard in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for 30 minutes.
Roll the pastry out on a lightly floured work surface to a 5mm/¼in thickness. Line the prepared tart tins with the pastry. Prick the pastry several times with a fork, then return them to the fridge for 30 minutes.
Preheat the oven to 180C/350F/Gas 4.
Place a sheet of greaseproof paper into the tart tins and half-fill with baking beans. Transfer the pastry case to the oven and blind bake for 15 minutes.
Remove the greaseproof paper and baking beans and return the pastry cases to the oven for a further 4-5 minutes or until pale golden-brown.
For the filling, heat a large frying pan and cook the bacon for 5-7 minutes, or until crisp. Remove from the pan and set aside to drain on kitchen paper.
In a large bowl mix together the eggs, milk and cheese.
Scatter the bacon in the cooked tart tins and pour over the egg mixture. Bake in the oven for 30-40 minutes or until golden-brown and the filling is just set.
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