Place the flour, salt, Parmesan and butter in a food processor and whiz on maximum speed for about 30 seconds until there are no butter lumps left. Reduce the speed to minimum and slowly drizzle in the water till a ball of pastry forms around the processor's central pillar. Remove the pastry, wrap it in cling film or stick it in a plastic freezer bag and chill in the fridge for a least an hour.
For the tart filling:
Fry the onion in a little olive oil till translucent but not coloured, about 5 minutes. Grill the bacon till crispy, then roughly chop it.
Whisk the eggs and cream together in a large jug with a pouring rim and season with black pepper.
Preheat the oven to 190 C / Gas 5.
Liberally butter the inside of a 25cm (10 in) fluted tart tin with removable base. Roll out the pastry to about the thickness of a £1 coin and line the tin. Trim the edges with a sharp knife.
Spread the onion over the base, followed by the bacon, and finally the Stilton.
Place the tart on a baking tray, partially pull out the middle shelf of the oven and put the tray on it. With one hand keeping the shelf level, carefully pour in the egg and cream mixture.
Bake for 40 minutes or so, until golden and bubbling.
To remove the tart from the tin, place it on top of a jar (jam, mayonnaise, etc.) and allow the rim to fall down then slide the tart off the base on to a rack. Let it cool for a few minutes, then serve warm with a green salad.
Can add a little more parmesan in the pastry for extra cheesiness. Can use crème fraîche instead of double cream to make it lighter.
A very tasty quiche. It seems to work well with 3 eggs as well as 4, as I found out when I ran out of eggs once! Also, I made it with ordinary shortcrust pastry, and it was very good. My 90-year-old neighbour also gives it the thumbs-up, even though she's French and this recipe is with English cheese! - 19 Jul 2013