Quiche Lorraine

Shortcrust pastry

1. Place the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour (1) until it resembles coarse breadcrumbs (2) then, using your hands, add just enough egg to bring it together (3). With your hands, flatten out the ball of dough until it is about 2cm (3/4in) thick (4), then wrap in cling film or place in a plastic bag (5) and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.

Filling

1. Preheat the oven to 180°C (350°F), Gas mark 4. Line the tart tin (19cm (71/2in) high-sided tart tin or 23cm (9in) shallow tin) and bake ‘blind’.
2. Heat the oil in a frying pan and cook the bacon until crisp. Remove and dry on kitchen paper. Then sweat the onions gently in the same oil for a further 10 minutes.
3. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and cool bacon and onions. Mix well and add seasoning.
4. Pour the filling into the pastry base and return to the oven for 30–40 minutes or until the centre has set. Serve warm with a green salad and relish.