Quiche

A basic pastry recipe, with a classic filling from Little Jim.

Ingredients: Shortcrust Pastry

• 8oz plain flour
• 4oz hard marg (Stork is best.)
• Approx 2 tablespoons water
• A pinch of salt if you want

Instructions: Shortcrust Pastry

Rub the fat into the flour, either with the fingertips or preferably with a mixer. Keep the mixture as cool as possible. Add the water a little at a time, just enough to hold the pastry together, don't let it get too sticky. Mix it with your hands onto a clean surface, don't knead it too much. Roll it out to fit your flan case. It will possibly be too much for just the base of a flan, and you can of course make less as long as the proportions remain the same.

Ingredients: Jim's Quiche

• 1 large onion. (chopped)
• 4 rashers of bacon. (Cut it into pieces with scissors)
• 1 egg
• Milk. It will depend how deep your flan dish is as to how much milk you need. I usually use about 1/4 pint.
• Tablespoon of olive oil
• 4oz cheese. (Grated)

Instructions: Jim's Quiche

Gently fry the chopped onion and bacon in the oil until cooked. Spread out over the bottom of your flan. Grate the cheese and sprinkle over. Beat the egg into the milk and pour into your flan. Place in the centre of the oven at 180°C/350°F/Gas Mk4, be careful not to overfill the flan or make the oven too hot or the milk/egg mixture will overflow all over the bottom of the cooker and make a horrible mess. Cook for at least 45-60 minutes depending how dark you like it and how deep your flan tin is. You can check it as often as you like because it won't spoil when you open the oven door.