Ingredient:
175 g (6 oz) un smoked streaky bacon rashers, rinds removed, diced
1 onion, chopped
30 g (1 oz) butter
125 g (4 oz) Gruyere cheese, grated
2 eggs, beaten
250 ml (8 fl oz) single cream
Salt and black pepper
Shortcrust pastry:
175 g (6 oz) plain flour
90 g (3 oz) butter
1 large egg, lightly beaten
20 cm (8 in) loose-bottomed fluted flan tin baking beans
Method:
Make the pastry with flour, butter, and water. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured work surface, and use to line the flan tin. Prick the bottom of the pastry shell with a fork.
Line the pastry shell with a sheet of foil or greaseproof paper, and fill with baking beans (or rice or pasta if you have no beans). Place the flan tin on a heated baking tray and bake the shell in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15-20 minutes, removing the foil and beans for the final 10 minutes.
Meanwhile, make the filling: melt the butter in a frying pan, add the onion and bacon, and cook gently, stirring occasionally, for 10 minutes or until the onion is golden brown and the bacon is crisp.
Spoon the onion and bacon into the pastry shell, and sprinkle the cheese on top. Mix the cream and eggs in a jug, season with salt and pepper, and pour into the pastry shell.
Reduce the oven temperature to 180℃ (160℃ fan, Gas 4) and bake the quiche for 25-30 minutes until the filling is golden and set. Serve warm or cold.
