Chazzer's cheese and onion quiche...
Let's take a few ingredients.
Chop up a couple of onions, some streaky bacon, knob of butter, freshly cracked black pepper and saute in a frying pan until they become translucent.
300 gm plain flour.
65 gm butter.
65 gm lard.
Half a tsp Himalayan pink salt crystals.
Sieve flour into large mixing bowl and add butter, lard and Himalayan pink salt crystals.
Rub with fingers to form bread crumby type consistency.
Slowly add cold water and mix with a flat knife.
It should end up looking a bit like this.
Now place in clingfilm and off into the fridge to rest for 30 minutes.
I like to check out TD whilst I'm waiting, you could read a book or go for a walk.
I like to check out my gallery now and again.
Find a suitable receptacle for your quiche and don't forget to take off the handle!
Roll out your cooled pastry on a suitable floured work surface.
Place into receptacle.
Now, we're going to blind bake this little fooker.
I used dried peas, you could use nuts and bolts if you like.
Into the oven (pre-heated to about 200 c) and bake for 10-15 minutes.
Raddle up half a dozen eggs with milk and a bit of black pepper.
Grate the cheese. This is Hurdy Gurdy land's finest cheddar!
Now lets start layering..First the sauteed onions and bacon (I added some dried herbs)
Then the cheese and tomatoes...
Finally, the raddled eggs and milk.
Off into the oven until it looks like this!
You little fookin' beauty, you...