bacon and onion quiche
 

serves 8. hands-on time 45 min, oven time 1 hour 10-12 min, plus chilling

MAKEAHEAD
Make up to 24 hours ahead, then keep covered in the fridge. Reheat in a low oven. The quiche will freeze for up to 1 month, well wrapped. Fully defrost, then gently warm through in a 180°C/160°C fan/gas 4 oven for 20 minutes. Or if you want a cold quiche, warm through for 10 minutes to refresh the pastry, then leave to cool.

for the pastry
250g plain flour, plus extra to dust
150g unsalted butter, cubed
1 tsp fine sea salt
1 tbsp chopped fresh thyme leaves
2 medium free-range eggs, plus an extra yolk
3 tbsp milk, plus 2 tbsp to glaze

for the filling
Olive oil for cooking
3 large onions, sliced
10 rashers smoked streaky bacon
3 medium free-range eggs
300ml double cream
100ml whole milk
2 tbsp chopped fresh parsley
75g cheddar, grated
6 spring onions, finely chopped
8 pickled onions, chopped

you'll also need...
Deep 23cm loose-bottomed tart tin

To make the pastry, put the flour, butter, salt and thyme into a food processor and process until the mixture looks like fine breadcrumbs. Add one whole egg and the egg yolk along with 3 tbsp milk, then pulse until the dough comes together. Shape the pastry into a disc, wrap in cling film and chill for at least 1 hour.

For the filling, heat the grill to high. Heat a large pan over a medium-high heat and add a good drizzle of oil. Fry the sliced onions, stirring every now and then, for 15-20 minutes or until soft and golden. Transfer to a tray to cool. Meanwhile, lay the bacon on a baking tray and grill until crisp )10-12 minutes). Transfer to a board and cut into small pieces.

Heat the oven to 190°C/170°C fan/ gas 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use it to line the tart tin. Line the pastry case with non-stick baking paper and fill with baking beans or rice. Chill for 15 minutes.

Bake the chilled pastry case for 25 minutes, then lift out the paper and beans/rice. In a small bowl, beat the remaining egg and 2 tbsp milk and brush all over the inside of the case. Return to the oven for 10-12 minutes until golden, then set aside. Turn the oven down to 160°C/140°C fan/gas 3.

In a bowl, lightly beat together the 3 eggs, cream, milk, parsley and half the cheese. Season with salt and pepper. Scatter the fried onions, spring onions, bacon and pickled onions into the pastry case. Put the tin on a baking sheet, then carefully pour the egg mixture into the pastry case and sprinkle with the remaining cheese. Bake for 35 minutes or until the quiche is softly set. Cool until warm before removing it from the tin.

PER SERVING 691kcals, 54.4g fat (29.1g saturated), 17.8g protein, 31g carbs (6g sugars), 2.1g salt, 3g fibre.