Quiche is such a wonderful thing, it should be slightly wobbly when it comes out of the oven, not overcooked. Make sure you're generous with the filling too - you want bacon and cheese in every mouthful.
- chopping board
- table knife
- flan tin
- frying pan
- wooden spoon
- baking tray
- for the pastry:
- 115g butter
- 225g plain flour
- 1 tablespoon water (or an egg yolk and a little water)
- for the filling:
- 2 onions, halved
- a pack of bacon lardons
- big chunk of cheese (about 100g)
- 4 eggs
- 200ml milk
Turn the oven to 200C/180Cfan, heat a baking tray in the oven. Brush a little butter inside a flan tin. Using a table knife cut 115g cold butter into small pieces.
Tip the flour into a bowl, add the cold cubes of butter.
Rub the butter into the flour to make tiny crumbs, like breadcrumbs. Add 1 tablespoon cold water and mix until the mixture comes together to form a ball of pastry.
Roll the pastry out to fit the flan tin. Use the pastry to line the tin and prick all over the base of the tart with a fork. Bake blind in the oven for 10 mins (sit the flan tin on the hot baking tray)- we'll be posting a video to show you how to do this.
Thinly slice 2 onions using the claw cutting technique and cook slowly in a frying pan in a little butter and oil with a pack of bacon lardons, for about 10 minutes.
Grate the cheese. Crack 3 eggs into a bowl, add an egg yolk and milk and whisk with a fork.
Cover the pastry case with the cheese and spoon the onion and bacon mix into the pastry case.
Pour the egg mixture over the bacon, onion mix. Using oven gloves carefully sit the flan tin on the hot baking tray and into the oven for about 20 minutes until cooked, but still slightly wobbly.