INGREDIENTS
250g (9oz) plain flour, plus extra for dusting
125g (4½oz) unsalted butter, cubed
1 egg yolk dried beans for blind-baking For the filling
200g (7oz) bacon lardons
1 onion, finely chopped
75g (2½oz) Comté cheese, grated
4 large eggs, lightly beaten
200g (7oz) double cream
200ml (7fl oz) milk freshly ground black pepper
Method
- To make the pastry, rub the flour into the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and 3–4 tablespoons of cold water. Knead to make a smooth dough. Turn the dough out on a floured surface and knead briefly, then wrap in cling film and chill for 30 minutes. Preheat the oven to 190°C (375°F/Gas 5).
- On a lightly floured surface, roll out the pastry and line the bottom and the sides of the tin with it. Prick the base of the pastry all over with a fork, line with baking parchment and fill with baking beans. Blind-bake in the oven for 12 minutes, then remove the paper and beans, and bake for a further 10 minutes or until light golden in colour, remove from the oven, but leave the oven on.
- Meanwhile, heat a large frying pan and dry-fry the bacon lardons for 3–4 minutes or until the fat is released. Add the onion, fry for a further 2–3 minutes, then spread the onions and bacon over the pastry case and sprinkle with cheese.
- Whisk together the eggs, cream, milk, and black pepper, and pour over the bacon and onion filling. Place the tart pan on a baking tray and bake for 25–30 minutes or until golden and just set. Allow to cool briefly, then slice and serve.
TIP
Make the quiche up to 2 days ahead, cool, and refrigerate. To serve, reheat in a medium oven.