Quiche Lorraine

I use two different recipes for this pie - Annabel Langbein's food processor pastry and a modified classic Quiche Lorraine filling.  It makes two quiches so I cover one with cling film and put it in the freezer.  To reheat, remove from the freezer at least one hour before serving and and bake at 160 C until warmed through (15-20 minutes).  You could use two sheets of store-bought savoury shortcrust pastry instead, but this pastry is seriously easy and quick to make.

Annabel Langbein's Food Processor Pastry

2 cups flour
1/2 tsp salt
150g butter
About 4 tbsp of cold water (I find it usually needs a bit more)

Preheat oven to 200 C and line two quiche dishes with baking paper.

Place the flour, salt and butter in a food processor and whizz to fine crumbs.  With the motor running, add the water a little at a time, until the mixture comes together in a ball.

Halve the mixture and press into the base and sides of the quiche dishes, cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 12-15 minutes).

While pastry cooks, prepare the filling:

Quiche Lorraine filling

2 onions, finely chopped
6 bacon rashers, chopped
6 eggs
2 cups milk
1 cup sour cream
1 1/2 cups grated tasty cheese

Cook onion and bacon in frying pan until onion is soft.  Drain excess fat, cool slightly before spreading into cooked pastry cases.

Beat eggs in a bowl with whisk, add milk, sour cream and cheese, whisk until just combined.

Pour half into each pastry case, bake at 180 C for about 35 minutes or until filling is set and golden brown.  Stand quiche for 5 minutes before removing from tin.

Variations: sometimes I will sprinkle a little crumbled blue cheese or feta over the top, or throw in some asparagus spears