Quiche lorraine

Ingredients

Shortcrust Pastry:

• 1 1/3 cup plain flour
• 100 g cold butter, cubed finely
• 4-5 tablespoons cold water

Filling:

• 15 g butter
• 1 onion, chopped
• 4 lean streaky bacon rashers, diced
• 55 g of cheese
• 2 eggs, beaten
• 300 mL cream
• pepper

Preparation

• Preheat the oven to 200°C.
• For the pastry, sift the flour into a bowl and rub the butter with only your fingertips until the mixture resembles fine breadcrumbs. Alternatively, process it in a food processor until it resembles fine breadcrumbs.
• Stir in just enough water to bind the mixture to a firm dough. Roll the dough into a ball, place in cling wrap and chill it in the refrigerator for at least 15 minutes to allow the pastry to rest and prevent shrinkage.
• Roll out the dough on a lightly floured surface to a round slightly larger than a 9' tart tin.
• Lift the pastry onto the tin and press it down into the fluted edge. Trim off excess pastry. Prick the base all over with a fork and place a sheet of baking paper in the pastry-lined tin and fill with baking beans/rice to weigh it down.
• Bake in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. This process is called blind baking.
• For the filling, melt the butter in a frying pan and cook the onion and bacon over a medium heat for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned.
  Spread the mixture evenly in the hot pastry case and sprinkle with half the cheese. Beat together the eggs and cream in a small bowl and season to taste with pepper.
  Pour into the pastry case and sprinkle with the remaining cheese. Reduce the oven temperature to 190°C. Place the quiche in the oven and bake for 25-30 minutes, or until golden brown and just set. Cool for 10 minutes before turning out.

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