Quiche Lorraine

Ingredients:
Ready made shortcrust pastry
flour
4 eggs
2 onions - sliced
bacon - diced
300 ml single cream
100 ml milk
100 g cheddar cheese - grated
salt & pepper

How to Make:

1. Preheat over to 200'C.

2. Heat up a pan with olive oil. Fried the bacon until fragrant, then add the sliced onions. Once all soft and fragrant, remove onions and bacon from pan, draining away the extra oil.

3. Roll the shortcrust pastry on top of a floured top and gently lift it up and place it on top of a 23 cm round, loose bottomed tart tin (best with holes on tin base), filling all the inside of the tin.

4. Trim off excess of pastry from edge of tin gently. Place tin on top of a baking tray.

5. Spread the onions and bacon on top of the pastry.

6. Beat eggs in a large jug, then mix together with the grated cheese, milk and cream, Season with a bit of salt and pepper. Then pour the egg mixture from the jug into the pastry. Then place the baking tray with the tart tin and pastry all ready to oven for baking for 30 minutes or until the filling is set and golden on top.

The egg tart will drop back once you take the tray out from the hot oven, upon then, the tart will be ready to be cut and enjoy!