Classic quiche lorraine

Method

1. Preheat the oven to 200°C
2. Use the butter to grease a 22cm by 3cm deep flan ring and line the base with Multix Bake. On a lightly floured surface roll out the pastry to fit the flan case. Lift it using your rolling pin and use your fingers to push the pastry well into the case, use the rolling pin to roll across the top of the flan case to trim off the excess pastry. Lay the Multix baking paper on top of the raw pastry case and fill with weights like baking beans or uncooked rice. Bake blind in the oven for 10-15 minutes. Remove the baking weights and baking paper and return the case to the oven to bake for a further 5-6 minutes, or until it is just cooked and becoming golden-brown. Tip: If the edges of the tart are cooking too fast protect them with pieces of Alfoil. Remove from the oven.
3. Reduce the oven temperature to 180°C.
4. In a small frying pan sauté the bacon quickly until it just starts to change colour, drain and place in the bottom of the blind baked pastry case. Add 2/3s of the grated cheese and the bacon. In a medium bowl whisk the eggs and cream thoroughly, season with salt and pepper. Pour the egg filling gently over the bacon and cheese, top with the remaining cheese. Bake in the preheated oven until it becomes golden brown and set. About 40- 45 minutes. Serve warm with a salad and crusty bread, or cold in a picnic.