Quiche Lorraine

Directions

1. 1
   You will also need: A 23 cm/9-inch fluted flan tin, preferably with a loose bottom to enable easy removal after cooking.
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   A frying pan.
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   A baking sheet.
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   To make the pastry, put all of the pastry ingredients into a food processor.
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   Using the pulse button, pulse until it binds then tip it out onto a lightly floured surface.
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   Form into a ball shape and roll out as thinly as possible.
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   Then line the flan tin with it, covering the bottom and sides of the tin.
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   Trim the pastry edges to just fractionally above the level of the flan tin.
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   This helps with shrinkage.
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    Save the trimmings (you might need them later).
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    Use a small piece of the trimmings now, as a tool to press the pastry into the fluted edges, doing so gently.
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    Lightly prick the base of the pastry with a fork then leave it in the fridge to chill for ten minutes.
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    Heat oven to 375 F/190 C/fan 170 C/gas 5 and place a baking sheet in it.
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    Line the chilled pastry with foil, shiny side down and fill with baking beans.
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    Place the pan with the pastry on the hot baking sheet and cook for 15 minutes.
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    Remove from oven and remove foil and beans, doing so very gently because sometimes it sticks to the pastry.
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    Use your trimmings to fill any cracks or holes that have appeared in the pastry.
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    A wet finger helps to bind the uncooked pastry to the cooked.
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    I dont mean suck your finger then use it.
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    I mean run your fingers under the tap!
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    Now put the pastry case back in the oven, on the baking sheet, and bake for another 3 minutes.
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    While the pastry is cooking, make the filling.
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    Heat a small frying pan over medium heat and add the chopped bacon.
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    Fry for a minute until it starts to release any fat, then add the onion.
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    Fry until the bacon begins to colour but not crisp up and the onion becomes translucent.
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    Remove the mixture from the pan and drain on kitchen paperyou dont want a greasy quiche!
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    When the pastry case is cooked, scatter 3/4 of the cheese and all of the bacon and onion over the base.
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    Set aside.
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    Lower the oven temperature to 350 F/180 C/155 C fan/gas 4.
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    In a medium sized bowl beat together the creme fraiche and double cream, then add the beaten eggs and thoroughly combine.
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    Season with a little pepper.
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    You shouldnt really need salt.
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    Pour into the pastry case, over the bacon, onion and cheese then sprinkle the top with the remaining cheese.
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    Cook for about 20 minutes, or until golden and softly set.
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    There really should be a tiny little wobble in the centre of the quiche, so if youre feeling brave shake it and see what happens.
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    Remove it from the oven when done.
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    Let it cool in the tin for about 5 minutes before you turn it out, if youre serving it hot.
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    Or once its cooled, place in the fridge for later.