Ingredients
Method
Pastry
1.Preheat oven to 200°C.
2.Sift flour into bowl; rub in butter. Add egg yolk and enough lemon juice to make ingredients cling together. Knead gently on lightly floured surface until smooth, cover, refrigerate 30 minutes.
3.Roll pastry large enough to line a deep 23cm flan tin. If weather is hot and pastry is difficult to handle, roll pastry between 2 pieces plastic wrap or greaseproof or baking paper.
4.Lift pastry into flan tin, gently ease pastry into side of tin; do not stretch the pastry or it will shrink during the cooking.
5.Use the rolling pin to trim the edges of pastry neatly. Place flan on oven tray for easier handling. Cover pastry with greaseproof or baking paper and fill with beans or rice; blind bake in moderately hot oven 10 minutes. Remove paper and beans carefully, bake pastry a further 10 minutes or until golden brown; cool to room temperature.
6.Reduce oven to 180°C.
Filling
7.Cook onion and bacon in frying pan, until onion is soft. Drain excess fat; cool.
8.In a large bowl, whisk eggs. Add cream, milk and cheese; whisk until just combined. Pour mixture into pastry case.
9.Bake at 180°C about 35 minutes, or until filling is set and brown. Stand quiche 5 minutes before removing from tin.
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