Quiche Lorraine

Directions

1. Start by making the pastry: Sift the flour into a large bowl. Cut the butter into small pieces and add to the flour. Use your hands to rub the butter and flour together until you get a breadcrumb like texture. Stir in the sugar with a cutlery knife.
2. Mix the egg yolk and water together in a small bowl. Add 2 Tbsp of the egg mix to the crumb. Use a cutlery knife to quickly and evenly distribute the liquid in the crumb. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of egg mix. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout. Wrap in cling film and place in the fridge to cool down for 10 minutes.
3. Preheat the oven to 200ᵒC.
4. Roll out the shortcrust pastry to 3mm thickness. Line a 20cm loose based flan ring. Make sure you press the pastry into all of the corners. Chill in the fridge for 30 minutes until firm.
5. Heat the butter in a medium saucepan. Finely dice the onion and add to the hot butter. Stir to coat the onion and then add 100ml water. Occasionally stir and add more water when it has been absorbed. Repeat until the onion has softened.
6. Blind bake the pastry for 15-20 minutes. Use baking paper and baking beans.
7. Remove the baking beans and bake for a further 5 minutes.
8. Dice and sauté the bacon in a little oil, until golden.
9. Mix together the eggs and cream in a medium bowl. Pass through a sieve to remove any lumps.
10. Grate the cheese and add ¾ to the cream mixture with the bacon and the softened onion. Season with salt and pepper.
11. Fill the baked pastry case to the rim with the mixture and top with the remaining cheese.
12. Bake in the oven for 40 minutes until the topping is slightly golden and the quiche doesn’t wobble when gently shaken.
13. Allow to cool slightly on the baking sheet and then transfer to a wire rack.