3 - 5 tablespoons iced wateruse ice cubes to chill the water
160gramslean baconroughly diced
100gramsGruyere cheeseor cheddar cheese, grated
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Make the pastryPlace the flour and butter into a food processor and process for about 10 – 15 seconds, or until it looks crumbly. Add the egg yolk and 3-4 tablespoons of cold water, process in short bursts until the mixture just comes together, if needed a add another tablespoon of cold water. Remove from the processor and shape into a ball. Wrap in plastic and put in the fridge for about 20 minutes. Place the pastry ball between two large sheets of baking paper. Roll into a circle about 32 cm in diameter or large enough to line the base and sides of the flan tin. Gently press the pastry into the tin and, trim away any excess pastry. Place the lined tin back into the fridge for another 20 minutes or longer.
While the pastry is chilling prepare the filling and pre-heat the oven to 190°C (375°F).
Make the filling. Heat the butter in a frying pan, add the diced onion, and bacon and cook for 10 minutes, stirring frequently until the onion is soft and translucent and the bacon is cooked. Remove from the heat and mix in the chives and allow to cool. In a jug or small mixing bowl combine the eggs, cream, milk and pepper to taste, mix well then put aside.
Blind bake the pastry.Place a piece of baking paper into the chilled pastry shell, make sure it completely covers the base and sides. Fill the shell up to the top with baking beads or uncooked rice.Place the filled pastry case in the hot oven and bake for 15 minutes. Remove the pastry case from the oven and use a spoon to remove half of the rice from the shell, then carefully lift out the baking paper with the remaining rice. Put the pastry shell back into the oven and bake for 10 – 15 minutes more or until the base is dry and lightly golden.
Putting it together.Putting together.Spread the bacon filling evenly into the pastry shell. Pour the egg mixture over the top followed by the grated cheese. Return to the oven and bake for about 30 minutes or until the middle of the quiche is set – it should not wobble when you shake the tray.Remove from the oven, allow to cool slightly before serving.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.