For the pastry
- 5oz plain flour
- 2 ½ oz marg / lard
- Pinch of salt
For the filling
- 3 eggs
- ½ pint milk (or just under)
- 1 packet of bacon
- Salt and pepper
- Firstly put the oven on so it is nice and hot. Say, 190 degrees?
- Prepare the pastry. Measure out the flour, add the salt. Weigh the fat and rub this into the flour until it looks like breadcrumbs. (To save doing this by hand, I use a fork and mash it into the flour with the same results). When it looks like breadcrumbs, add a very small amount of water (couple of teaspoons?) and mix together until well combined. You may need slightly more water than this, but don’t make it too sticky!!! You will know when you have added enough as it will bind together nicely.
- Wrap the pastry block in foil and put in the fridge until you have prepared the filling.
- For the filling, chop onion and cook both the onion and bacon.
- Beat the eggs and milk together with salt and pepper.
- Grate enough cheese and slice the tomato thinly.
- Remove pastry from fridge and roll out on a floured surface. Line the flan dish with the pastry.
- Cut the bacon and scatter over the pastry case, along with the onion.
- Sprinkle the cheese on the top, and finally the sliced tomato.
- Lastly pour the egg/milk mixture over the top of the quiche and put in the oven. You may find it easier to put the flan dish in the oven, pull the shelf out and then pour the mixture into the pastry case whilst on the oven shelf as it is sometimes difficult to get it into the oven without spilling!
- Cook for about half an hour to 45 minutes. Sometimes I lower the oven for the last 10 minutes or so as the quiche appears to be done but may be a bit wobbly in the middle. Lowering the oven will help it to set.
- Serve with whatever you like – chips and salad?