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Quiche Lorraine

Ingredients

• Pastry
• 250g plain flour
• 120g butter/margarine
• Salt
• 2-3 T cold water
• Basic Filling
• 250g diced onion
• 30g butter
• 4 eggs
• S & P
• 1 1/2c cream (thick)
• 120g cheese
• 250 - 300g diced bacon (6/7 rashers)

Directions

Pastry
Place all dry ingredients in kitchen wiz and pulse. Gradually add water until pastry almost comes to a ball. Divide in half and roll each piece until it fits small (20cm) fluted tins with removable bases.

Filling
Melt butter and cook onions and bacon. Cool.
Beat cream and eggs, add S & P, cheese, bacon and onions. Divide between the 2 tins.
Cook fro 10min at 200 deg and then 20 min at 180 deg. (20 min at 180 deg for tiny ones).