A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.
|175g (6oz)||unsmoked streaky bacon rashers, rinds removed, cut into strips|
|1||onion, peeled and chopped|
|125g (41⁄2oz)||Gruyère cheese, grated|
|250ml (9fl oz)||single cream|
|salt and freshly ground black pepper|
|For the pastry:|
|175g (6oz)||plain flour, plus extra for dusting|
|85g (3oz)||hard block margarine or chilled butter, cut into cubes|
You will need a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case.
Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4). 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.
Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
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.