Quiche Lorraine

1. 1

   Preheat oven to 400u00b0F. Place flour in a bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add egg yolk and enough lemon juice to make ingredients just come together. Knead gently on a lightly floured surface until smooth. Cover and chill for 30 mins.

2. 2

   Roll out pastry and use to line a deep 8 inch tart pan. Trim edges. Transfer to a baking tray. Cover with parchment paper and fill with pie weights. Blind bake for 10 mins then remove paper and weights. Bake for another 10 mins, or until golden brown. Let cool to room temperature.

3. 3

   Reduce oven to 350u00b0F. Cook onion and bacon in a frying pan until onion is soft. Drain excess fat. Let cool then transfer to pie shell.

4. 4

   In a large bowl, whisk eggs. Add cream, milk and cheese. Whisk until just combined. Pour over filling and bake for 35 mins, or until set and lightly browned. Let cool for 5 mins before removing from pan.

* Per serving · 4 servings · Values may vary.

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