Ingredients

• 200g/7oz plain flour
• sifted
• pinch of salt

• 125g/4½oz chilled butter
• cubed
• 1 medium free-range egg
• beaten
• 1 tbsp olive oil
• 175g/6oz streaky bacon
• cut into 1cm/½in lardons
• 100g/3½oz onions
• chopped
• 2 free-range eggs
• 2 free-range egg yolks
• 300ml/½ pint double cream
• 1 tbsp chopped parsley

• 2 tsp chopped chives
• 1 tsp chopped thyme
• 50g/2oz cheddar
• grated
• 50g/2oz Gruyère
• grated
• salt and freshly ground black pepper
• small handful chive flowers
• to garnish (optional)

Directions

• For the pastry
• place the flour
• salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. 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 until it resembles coarse breadcrumbs then
• using your hands
• add just enough beaten egg to bring it together.
• With your hands
• flatten out the ball of dough until it is about 2cm/¾in thick
• then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or
• if you are pushed for time
• in the freezer for 10–15 minutes.
• Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin
• roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round
• make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin.
• Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish
• retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and
• using your thumb
• ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film
• if used
• prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks).
• Preheat the oven to 180C/350F/Gas 4.
• Line the pastry with foil
• greaseproof or parchment paper
• leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes
• or until the pastry feels dry.
• For the filling
• heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile
• whisk the eggs in a medium-sized bowl
• add the cream
• herbs
• cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper.
• Remove the pastry from the oven and remove the paper and beans
• pour the filling into the pastry base and return to the oven for 30-40 minutes
• or until the centre has just set. Serve warm
• garnished with chive flowers.