BRETON QUICHE

Ingredients:
Plain flour - 150 gms
Butter - 50 gms
Pinch of salt
Lard - 40 gms
Water - 6 tsp

For the filling:
Gruyere cheese - 100 gms
Bacon streaky rashers - 4 (de-rinded)
Single cream - 120 ml
Large  eggs - 2
Parsley - 1 tbsp (chopped)
Chives - 2 tsp
Salt and pepper

Method:

• Make a short crust pastry in mixing flour, butter, salt, lard and water.
• Roll it out on a lightly floured table and use to line a shallow 9" fluted flan tin or ring, placed on a baking tray.
• Prick pastry well, line with grease proof paper and fill with baking beans, or fill with crumpled foil.
• Bake for 20 minutes in a moderately hot oven, then remove from the oven.
• Remove the paper, and beans or foil, reduce the oven temperature to moderate.
• Slice the cheese and arrange in base of flan case, fry bacon very lightly for one or two minutes.
• Cut each rasher in half and arrange on top of cheese.
• Mix together the cream, eggs, parsley, chives and seasoning.
• Pour in to the flan case and bake for 30 minutes or until the filling is pale golden and just set.
• Serve hot or cold.