Quiche lorraine

1h 40

3

this should be spelled keish yum yum

For the filling:
• 85g unsmoked streaky bacon rashers, rinds removed, cut into strips
• ½ onion, peeled and chopped
• 62g cheese, grated
• 1 large eggs
• 125ml (9fl oz) single cream
• Salt and freshly ground black pepper
For the pastry:
• 88g plain flour, plus extra for dusting
• 43g hard block margarine or chilled butter, cut into cubes

1. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
2. Roll out the dough on a lightly floured surface and use it to line a loose-bottomed flan tin. Ideally, use a fluted tin.
3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
4. Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
5. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.
6. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.