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For the pastry:
For the filling:
- For the pastry, place the flour in a large mixing bowl. Add the cubes of butter and rub in gently with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water bit by bit until the pastry comes together in a ball.
- Roll out the dough on a lightly floured surface and use it to line a 20cm loose-bottomed fluted tart tin. Chill in the fridge for 30 minutes.
- Preheat the oven to 220°C/200°C fan/gas mark 7. Prick the case all over with a fork. Line the base and sides of the pastry case with parchment paper and add baking beans to weight it down. Place the pastry case on a baking tray and blind-bake in the oven for 10 minutes.
- Remove the beans and paper, then bake the empty case for a further 10 minutes or until the base is lightly browned. Remove from the oven and trim the overhanging pastry. Leave to cool.
- Reduce the oven temperature to 180°C/160°C fan/gas mark 4.
- Cook the bacon in a dry pan over a medium heat for 10 minutes until crisp. Transfer to the cooled pastry case with a slotted spoon, leaving the bacon fat in the pan.
- Cook the onion in the same pan over a medium heat for 7-8 minutes or until golden. Add the onions to the bacon in the pastry case.
- In a bowl, whisk together the eggs, Gruyère, cream and black pepper, then pour into the quiche case.
- Bake for 25-30 minutes until golden and just set. Serve hot or room temperature.
Per serving:476kcals, 31.5g fat (16.9g saturated), 25.4g carbs, 1.8g sugars, 21.9g protein, 1.2g fibre, 0.901g sodium
MAKE IT YOURS:
Once you’ve got the method down, you can use any flavour combination you like! Try mushrooms and leeks; broccoli and leftover roast chicken; ham, Cheddar and tomatoes; spinach and goat’s cheese; salmon, cream cheese and capers; beetroot and Brie or any other blend you fancy. You can also mix and match different fresh herbs to add an extra layer of flavour.
If you don’t have baking beans, you can use dry rice for the blind baking instead.
Don’t add salt to the filling, as the bacon and cheese make it salty enough already.