Ingredients
Rich shortcrust pastry
- 200g (7 oz) standard flour
- Pinch of salt
- 125g (4½ oz) butter, cubed
- 1 small (size 5) free-range egg yolk
- 2 Tbsp chilled water
Filling
- 2 large onions, peeled and chopped
- 30g (1 oz) butter
- 250g (8½ oz) free-range bacon lardons, or roughly chopped chunky bacon
- 200g (7 oz) crème fraîche
- 2 medium (size 6) free-range eggs
- 1 Tbsp thyme leaves
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- Small olives, patted dry with paper towels, optional
Method
- Make pastry, roll out and line into a 20cm (8”) loose-bottomed flan ring, and bake blind for 20 minutes
- Put onions in a small frying pan (skillet) with butter and cook gently for 25–30 minutes, until softened and just starting to colour. Stir often to ensure they don’t catch. Transfer to a side plate. Increase heat under pan and add bacon lardons. Cook at a nice little sizzle until golden. Tilt pan to let fat drain off bacon, then using a slotted spoon, transfer to a plate lined with paper towels. Cool.
- Preheat oven to 190°C (375°F). Place another baking sheet (tray) on a rack in the centre of the oven. Blend crème fraîche and eggs together in a bowl. Add thyme, a good grating of nutmeg, ½ a teaspoon of salt and black pepper to taste, and onions and bacon. Pour into pastry case. Stud with olives if using.
- Slide quiche and paper off cold sheet onto hot one in the oven. Bake for about 20 minutes, until filling is golden but still retains just the merest wobble. Cool for 30 minutes, then carefully remove from flan ring. Leave until cool before slicing.
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