Bacon & Onion Quiche

First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Add the egg yolk and mix in with your fingers. Then continue incorporating into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears.

Turn the pastry out onto a floured surface and roll it out to about an 10 - 12 inch rough circle. Ease the pastry into a greased 9 inch quiche baking dish. Gently push it against and up the sides pushing the pastry into the grooves of the dish. Prick the base with a fork in about six or so places. Chill for about 10 minutes.

Preheat oven to 350 degrees F. Line the pastry case with tin foil, shiny side down. Then top the foil with either pastry weights for dried beans. Bake for about 10 - 15 minutes. Take out of oven and remove pastry weights and foil. Return to oven for a further 5-8 minutes or until the pastry is golden. Remove from oven and set aside.

​Make the filling. Cook the bacon in a hot skillet over medium heat for about 2-3 minutes each side. Remove from heat and drain on paper towels. Crumble bacon and set aside.

In a medium sized bowl, whisk eggs. Add the cream and continue to whisk until combined. Add salt, pepper and nutmeg. Stir to combine.

Evenly sprinkle the bacon, onion and cheese over the pastry case. Pour over the egg mixture.

Bake in a preheated 350 degree F oven for about 25 - 30 minutes or until set. Remove from oven and leave to cool for at least 10 minutes before cutting.

Can be served hot, at room temperature or even cold.