Ingredients:
Pate Brisee good for 25 cm quiche tin
5 eggs
1 egg yolk
250 ml full fat milk
250 ml double cream
200 g gruyere cheese
250 g rindless smoked bacon, roughly chopped
Black pepper
Preheat the oven to 200c/180c fan
The Pate Brisee
Roll out the Pate Brisee over a lightly floured surface. Cut out a circle large enough to line a 25 cm quiche tin. Use the rolling pin to lift the pastry into the tin, pushing down the sides. Trim off any excess.
Bake Blind
Line the pastry case with baking paper and fill with baking beans. Bake blind for 10-15 min or until just about golden brown. Remove the baking beans and baking paper.
Reduce the oven to 180c/160cfan
Make the filling
In a bowl, mix together the eggs, the egg yolk, milk, and cream, and stir in the grated cheese. Scatter the bacon over the base of the tart then pour the egg mixture over the bacon and grind over some black pepper. Check the seasoning.
Bake
Bake the quiche for 20 min or until the filling is set and golden brown. Serve warm or at room temperature.
