Method
- Preheat the oven to 180C / Gas Mark 4
- Grease a flan ring and baking sheet.
- Roll out the pastry and line an 20 cm ring placed on a baking sheet.
- Place in the refrigerator to chill for 15 minutes.
- In the meantime melt the butter in a pan and add the onion and bacon and fry until golden brown.
- Strain the oil off and allow the bacon and onion to cool slightly.
- Place the bacon and onion in the flan ring.
- Beat together the eggs, cheese, milk, cream and seasoning and pour into the flan ring.
- Cook in the centre of the oven for 35 minutes or until the filling is set.
Although this recipe given to me a long time ago by my French Teacher appears to suggest otherwise I nearly always bake the pastry flan ring blind until golden as it prevents the base going soggy. 15 mins with beans plus 15 mins or more without the baens. If you suffer from fluid leaking through the base before it is set then brush the base with egg white and return to the oven for 5 minutes prior to filling.
The Quiche is excellent eaten hot or cold.
I always seem to cook too much bacon and so the excess gets made into BLT sandwiches the next day. Of course the bacon is my own cured plain bacon and the cheese is probably the best cheddar I have tasted - Wyke Farm from Intermache in Redon or Carrefour shops.
If you have made too much short crust pastry you can use the excess to make a few jam or lemon curd tarts.
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