Egg and Bacon Quiche

Egg and Bacon Quiche

Ingredients:

* 6 tablespoons of plain flour

* 3 spoons of fat, 1 and a half margarine, 1 and a half lard

* pinch of salt

* water to bring pastry together
* grease-proof paper and rice bake blind

* 9 eggs

* 6 rashers of bacon 

*splash of milk

* salt and pepper to taste

Method:

1. Grease a large flan dish well with margarine/butter

2. Put sieved flour salt and fat in a bowl and rub in with fingertips, add tiny amounts of water to form a dough. Wrap in cling film and refrigerate for an hour.

3. Beat all eggs splash of milk salt and pepper together for the filling. Leave in fridge.

4. Lightly cook the bacon then cut into small pieces to put with the egg             mixture. (will finish cooking in the oven).

5. Roll the pastry out and line the dish. line with grease-proof paper (cover edges) and bake blind.

6. Remove rice and paper and pour mixture into the pastry.

7. Bake in the oven until firm to the touch.

Extra Tips:

* Delicious served hot or cold. Other fillings can be used e.g                cauliflower/broccoli, cheese and onion, peppers and tomatoes.