Bacon & Mushroom Quiche
large servings / 6 smaller servings
for the pastry
/ 150g all-purpose flour
for the quiche filling
grated cheddar cheese
Preheat the oven to 360F/180C and grease a small quiche tin or the bottom of a small cake tin.
Stir together the flour and salt in a bowl.
Add the butter and lard and rub in with your fingertips until you're left with a breadcrumb-like consistency.
Pour in 1 tablespoon of water and stir. Use your hands and try to form a dough. Add the final tablespoon of water a few drops at a time and knead until a solid dough forms.
Roll the dough out until it's about 1/2cm thick. Use it to line the inside of the quiche tin and blind-bake in the preheated oven for about 15 minutes, or until lightly golden.
Roughly slice the bacon, mushrooms and onion and fry in a large frying pan over a medium-high heat for 10 minutes until golden brown.
When cooked, scoop out the veggies and bacon with a slotted spoon (to leave the grease behind) and place on top of the cooked pastry base.
In a bowl, beat together the eggs, milk and fresh chives. Pour on top of the bacon, mushroom and onion.
Sprinkle the top of the quiche with the grated cheese and bake in the oven for 30-40 minutes until the top is golden brown.
When making the pastry only add a little water at a time. You can always add more - you can't take away!