6 ozs/170g shortcrust pastry
8 fluid ozs/236 ml milk
1 small chopped onion
2 rashes of bacon (chopped)
3-4 ozs/85-114g grated Cheddar cheese
Pinch of dry mustard
3/4 oz/21g butter
Salt and pepper to taste
Pinch of Cayenne pepper
You will need a bowl large enough to contain everything except the pastry, a flan case large enough for everything and a frying pan that you will be able to cook the onion and bacon in.
Don't use a Cheddar that is too strong a flavour, or it will dominate the quiche.
You can buy pre-made shortcrust pastry which is easier than making it yourself.
Chop the onion and bacon separately and set aside. Grate the cheese.
Preheat the oven to the required temperature of 180 degrees Celsius/Gas Mark 4/350 degrees Fahrenheit
Prepare the pastry by rolling it out if required and line the flan case with it. Prick the base of the pastry.
Melt the butter in a frying pan, then add the chopped onions to it and fry lightly.
Add the chopped bacon to the butter and onions and fry for a few more minutes, then turn off the heat.
Break the eggs into a bowl and beat them.Stir in the milk and season lightly with the salt, pepper, dry mustard and Cayenne pepper.Add the cooled bacon and onion mixture to the egg and milk mixture. Add three-quarters of the grated Cheddar cheese and stir everything together.Pour into the flan case.Add the remaining cheese on top of the mixture in the flan case.Bake in an oven at 180 degrees Celsius/Gas Mark 4/350 degrees Fahrenheit for 35-40 minutes.
This dish can be served either hot or cold. Cut into slices to serve.
The quantities in this recipe were originally in British Imperial measurements, and have been converted to metric. The original measurements have been left in for reference.