Bacon Quiche

1. Combine the flour, butter, salt and sugar. Add a touch of water until your pastry holds together
2. Lightly dust the surface with flour and gently roll the pastry out making sure it’s even
3. Grease your tin and line the base with baking paper. Gently place the pastry over the top of the tin, and slowly mould the pastry into the tins edges
4. Remove some of the excess pastry, but ensure you leave enough overhang around the edges whilst it cooks
5. Add a double layer of cling film over the top and fill with rice
6. Place the pastry in a preheated oven at 180c for 20 minutes
7. Once ready, take the pastry out and allow it to air for a few minutes. Whisk together 100ml milk and 2 eggs and the use this to glaze the pastry. Place the pastry back in the oven for another 20 minutes
8. When you take out the pastry, wait for it to get cold and then you can trim the edges with a peeler
9. Whisk together your cream, 100ml milk, 2 eggs, salt and pepper
10. Fry your bacon and onions (or filling of your choice) and once cooked, add onto the pastry. Pour the rest of the filling on top and finish with cheese and chives.
11. Place into the oven at 160c for about 35 minutes, until it’s just cooked and still has a slight wobble

If you use the above pastry and filling recipes, you can add any other flavours you want! Peppers, peas, goats cheese, feta, spinach – the list goes on!

This recipe is adapted from Marcus Bean’s ‘Quiche’ reel.