- Preheat the oven to 200 C / Gas 6 and put a baking tray inside to heat. Lift the pastry over a 20cm flan tin and gently unroll it. Press the pastry onto the base and sides of the tin. Trim the excess pastry with a sharp knife. Use a piece of baking parchment to line the pastry base roughly and cover it with dried beans or scrunched up foil. Put on the baking tray and bake for 10 minutes. Remove the parchment and beans or foil and bake for a further 5 minutes.
- While the pastry is baking, fry the bacon pieces in a frying pan with the onion (add a drizzle of olive oil if needed). Once the bacon is cooked and the onions are soft, set aside.
- Whisk together the eggs, milk, cream, salt and pepper.
- Sprinkle half the cheese over the base of the pastry case, then top with the onion and bacon. Scatter the remaining cheese on top. Return the quiche to the baking tray and pour the egg mixture over the filling. Bake for 30 minutes or until golden and just firm to the touch.
If time allows, leave the pastry, still wrapped, at room temperature for 20 minutes (this makes it easier to unroll without cracking).
Why not try...
• For more flavour, feel free to add chopped fresh herbs in with the egg mixture. Try chives, parsley or basil.
• If you like a hint of spice, add a few shakes of Tabasco or other hot sauce to the egg mixture.
• You can use almost any cheese here. In addition to Cheddar, anything from Edam to feta to Stilton would work a treat!
• You can use a total of 210ml milk instead of the 60ml cream, if desired.