Ingredients

Short Crust Pastry
  • 400g Plain flour
  • 200g butter
  • 1 egg
  • Water if needed
Custard:
  • 200ml double cream
  • 200ml milk
  • 4 eggs
  • 4 egg yolks
  • Salt and pepper
Filling:
  • 1 onion sliced
  • 200g streaky bacon or pancetta fried
  • 2 tomatoes sliced
  • 200g grated cheddar
  • Few sprigs of thyme

Method

Preheat oven to 160°C

Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, cream, and milk then season.

Spread the fillings all over the base

Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.

Serve hot, warm or cold with a green salad.

Ingredients

Short Crust Pastry
  • 400g Plain flour
  • 200g butter
  • 1 egg
  • Water if needed
Custard:
  • 200ml double cream
  • 200ml milk
  • 4 eggs
  • 4 egg yolks
  • Salt and pepper
Filling:
  • 1 onion sliced
  • 200g streaky bacon or pancetta fried
  • 2 tomatoes sliced
  • 200g grated cheddar
  • Few sprigs of thyme

Method

Preheat oven to 160°C

Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, cream, and milk then season.

Spread the fillings all over the base

Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.

Serve hot, warm or cold with a green salad.