Basic quiche Lorraine

Quiche Lorraine is one of those things that you never make until you're having a picnic, or you need to take a plate somewhere, or you need some classy little nibbles for a special occasion, and suddenly you realise that a quiche would be the perfect thing.
Or, as my dad calls it, a quickie.

Adding onion to the mixture makes it a quiche Alsacienne.

Quiche Lorraine

For the shortcrust pastry: (alternatively, use ready-made frozen shortcrust)

• 1 1/2 cups plain flour
• 125g semi-salted butter
• 1 egg yolk
• 2-3 tablespoons cold water

For the filling:

• 3 shallots, chopped
• 2-3 rashers bacon, trimmed and chopped
• 300ml thickened cream
• 3 eggs
• 125g grated cheese (gruyere, or a mild tasty cheddar is good too)
• 1 teaspoon Dijon mustard
• pinch cayenne
• pepper and salt

To make the pastry, place flour and butter into the bowl of a food processor, process until mixture resembles fine breadcrumbs. Add egg yolk. While processor is running add in enough cold water to form a smooth dough. Remove dough and wrap in plastic wrap. Chill 30 minutes.

When ready to bake, roll out pastry on a lightly floured board and use to line a 23cm flan/quiche tin. In a bowl combine the shallots, bacon, cream, eggs, cheese, mustard and seasonings, mix well. Pour into pastry shell. Bake at 180 C for 45-55 minutes or until golden brown and firm in the middle. Serve hot, warm or cold.

To make mini-quiches for canapes, line tiny mini-muffin tins with circles of ready-made defrosted puff pastry. Spoon a teaspoonful or so of mixture into each pastry case and bake at 190 or 200 C for about 5 minutes.