Quiche Lorraine

Step 1

Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.

Step 2

Preheat oven to 200°C/400°F.

Step 3

Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.

Step 4

Reduce oven to 180°C.

Step 5

Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon mixture on pastry case.

Step 6

Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture into pastry case.

Step 7

Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5 minutes before removing from tin.