Quiche Lorraine

Ingredients

Pastry

100g flour

50g butter (cubed or equivalent)

1 egg

Salt (to taste)

Filling

2oz cheddar, as mature as you like

1 rasher bacon

1 egg (plus any left over from pastry)

1 onion

50ml single cream

50ml milk

Method

Make pastry: combine flour and butter into crumble like consistency. Add egg (or more likely part of) to bring together into short dough. Refrigerate.

Caramelise onions: chop the onion finely and cook over a very low heat with butter and covered until it breaks down and caramelises. Be careful to not remove the lid too often and allow it to dry out. Very occasionally stir and re-spread out, but more often than not, leave it! This will take the longest time to do properly!

Cook Bacon: Cut the bacon very finely and cook (fry) until kinda crispy. Put to one side.

Mix liquids: mix the egg (and remainder from pastry) with cream and milk. Put to one side

Blind bake pastry: once the pastry has refrigerated for 30 mins, roll it out and put it into a buttered tart tin. Cover with buttered parchment sheet with baking beads. Cook for 10 minutes, then remove parchment paper and beads, and cook uncovered for a further 5 minutes. Remove, trim excess pastry and let cool.

Cook! Once cooled mix filling (liquids, onion, bacon, 1 1/2 oz grated cheese) and fill pie crust. Place remaining 1/2 oz grated cheese into and bake for 20mins at 180c.

Enjoy!