Cheese & Bacon Quiche

Ingredients:
For the pastry: 
7oz plain flour
3.5oz chilled butter, cubed
2-3 tbsp warm water
For the filling: 
4oz bacon, chopped into squares
1 small red onion
1tsp italian herbs
2 chopped tomatoes
7oz cheese, grated
5 eggs beaten
100ml milk
200ml double cream
Salt and pepper


Method:
Grease a round tin with a little butter
1. Sieve the flour into a bowl and add the cubed butter
2. Mix the butter and flour together with your fingertips until it resembles bread crumbs
3. Add water and combine together with your hands until the mixture is dough like, shape into a ball and place in the fridge for half an hour to chill, pre-heat the oven to 190 degrees (170 fan assisted)
4. Roll out the dough using some plain flour on the surface and the rolling pin to stop it sticking
5. Lay the dough into the pre-greased tin and trim off the excess with a knife
6. Using a fork, prick the bottom of the pastry all over (this will stop it getting bubbles when cooking) and lightly brush over some of the beaten egg mixture
7. Bake the pastry in the oven for 20-25 minutes
8. When the pastry is cooked, take it out of the oven and add the bacon, tomatoes and cheese to the bottom of the pastry case. Turn the oven down to 160 degrees (140 fan assisted)
9. Mix together the milk, double cream, egg mixture, salt, pepper and Italian herbs and pour into the pastry case
10. Bake the quiche in the oven for 45-50 minutes or until it is set

Tip: If you have any of the egg mixture left over, try making these breakfast muffins!