Recipe Book

Directions

1. To make the pastry, sift flour into a bowl and rub in butter. Add the egg yolk and combine - if needed add approx 2 tsp water.
2. Knead gently on a lightly floured surface until smooth, then cover and refridgerate for 30 minutes.
3. Roll pastry large enough to line a deep 23cm flan tin. Lift pastry into flan tin - do not stretch pastry as it will shrink during cooking.
4. Cover with greaseproof paper and blind bake on 180 degrees for 10 minutes. Remove baking paper and bake for a further 10 minutes or until golden.
5. To make the filling, fry the onion and bacon, then add to the cooled pastry case. Beat the rest of the ingredients and pour over the pastry case.
6. Bake in oven for 35 minutes or until golden brown. Stand quiche for 5 minutes before serving.