Quiche Lorraine

A fluffly light French quiche with crispy bacon and onion to give a smokey finish.

1. 1

   1. Make the pastry: Sift flour and rub in butter until like fine breadcrumbs.
   
   2. Gradually add the water to make dough.
   
   3. Wrap in cling film and put in fridge for 15mins.
   
   4. Roll out and line a 9 inch tin. Line with greaseproof paper and put some baking beans in.
   
   5. Cook in oven at 200°C for 15 mins and then remove paper and return to oven for 10 mins.
   
   6. Cool completely before adding filling. Turn oven down to 180°C.
   
   7. For the filling: Cut bacon into pieces and fry until crispy. Drain on kitchen paper.
   
   8. Chop onion and fry and then drain on kitchen paper.
   
   9. Grate Cheese.
   
   10. In a jug, whisk eggs, cream and milk.
   
   11. Stand the baked pastry case on a baking tin.
   
   12. Spread bacon and onion over the base of the pastry case, then add the cheese and finally, pour the egg, cream and milk gently over.
   
   13. Put in the oven and cook for 35-40 mins until set and slightly golden.