• F7ba55e4c5ac83e18b91cc938f0770e3

Bacon And Cheese Quiche

Makes a delicious light lunch

Prep
Cook
Serves 5people
Ingredients
Pastry:
225
gr (8 oz) GF plain flour
110
gr (4 oz) hard butter
1
pinch of salt
1
egg
Filling
1
large onion (finely diced)
4-5
rashers smoked back bacon
1
tbsp olive oil
1
tsp dried mixed herbs
150
ml (1/4 pt) single cream or milk
2
medium eggs
Generous grind of black pepper
75
gr (3 oz) mature cheddar (grated)
Directions
1.
You can do this step in a kitchen aid or a food processor if you haven’t got that much time. To make the pastry: In a bowl, rub the flour and butter together into breadcrumb size. Then add a pinch of salt. Beat the egg into a separate jug, then gradually add the egg into the flour, butter mix. With your hand bring together the pastry into a ball.
2.
Knead for a full 2 minutes in the bowl until COMPLETELY smooth. Wrap in cling film and place in the fridge to chill for 30 minutes. Remove the pastry from the fridge. Roll the pastry out between 2 sheets of clingfilm to the thickness of about £1 coin. Transfer the pastry to a loose base flan tin. (23 cm diameter).
3.
Gently push the pastry into place and use your fingers to remove the excess pastry. Once you are happy with the pastry case. Place it back in the fridge while you make the filling.
4.
Make the filling: Gently fry the chopped onion in a frying pan with the oil for 5 minutes so the onion is soft but not brown. If adding mushrooms (optional) you can add them to the onion about half way through the cooking of the onion.
5.
Place the rashers of bacon under the grill for a few minutes on each side. Once cooked leave to cool for few minutes and then chop the bacon into thick strips using sharp scissors. Once the bacon has been chopped add to the frying pan along with onion.
6.
Add the mixed herbs to the onion and bacon mixture. Once everything has been added to the frying pan. Get the pastry case out of the fridge.

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