Adapted from Mary Berry “Cookery Course”

Ingredients

• 200g unsmoked streaky bacon rashers
• 125g Gruyere cheese, grated
• 1x large onion
• 10x cherry tomatoes
• 4x large eggs
• 250ml crème fraiche
• Short cut pastry sheets, ready to bake

Special Equipment

• Oven proof quiche dish, preferably rectangular to match the pastry sheets size
• Small non-stick frying pan
• Bowl

Preparation

• Step 1 – Oven
• Preheat the oven to 220^oC / 200^oC fan

• Step 2 – Onion and tomatoes
• Peel and chop the onion into small pieces
• Slice the cherry tomatoes in two

• Step 3 – Bacon
• Cut the stirps into small pieces

• Step 4 – Pastry
• Remove the rolled pastry sheet from the fridge
• The pastry sheet comes rolled in baking paper, keep it attached as you unroll it
• Roll out the pastry sheet onto the quiche dish, baking paper side down, pastry side up, covering the sides.
• Pres into the sides. Trim any excess with a knife
• Prick the base and sides of the pastry with a fork (to prevent air bubbles form forming during baking)
• Line the base and sides of the dish with baking parchment paper on top of the pastry
• Fill dish with baking beans to hold the paper down

Cooking Pt1

• Step 1 – Bacon
• Crisp the bacon in frying pan over medium heat for 10 minutes
• Remove and keep aside
• Keep frying pan ready for onions later

• Step 2 – Pastry
• Put the quiche dish with pastry prepared above in the oven
• Bake for 10 minutes
• Take out of oven
• Remove the baking beans and parchment paper (keep the beans)
• Trim any overhanging pastry
• Reduce oven temperature to 180^oC / 160^oC fan

• Step 3 – Onions
• Cook the onions in the bacon frying pan for 8 minutes over medium heat (or until golden)
• Remove Onions and add to quiche dish

Cooking Pt2

• Step 1 – Quiche
• Arrange the bacon bits evenly in the Quiche dish
• Add the onions, similarly
• Add the cherry tomatoes
• Sprinkle the cheese all over

• Step 2 – Cream
• In a bowl, combine the eggs, cream, salt and pepper
• Wisk with a spoon until fully mixed
• Poor evenly inside the quiche dish over the other ingredients already there

• Step 3 – Bake
• Bake for 25-30 minutes until golden and just set
• Be careful not to overcook (or the filling will become tough and full of holes)

• Step 4 – Serving
• Cut into 6 portions
• Serve with a salad

Karen’s tips:

Put quiche dish on a baking tray to avoid bits falling at the bottom of the oven and provide more heat

Instead of cutting it, roll any excess pastry protruding over the edge inside the dish border, it will make for a thicker crust