CHEDDAR CHEESE QUICHE

Ingredients
For the Short Pastry;
200g flour
Pinch salt
100g butter
2 - 3 tbsp water
For the filling;
150ml milk
250ml double cream
3 eggs whisked
200g dry cured bacon chunks (lardons)
10 button mushrooms, sliced
2 handfuls of grated Cheddar

Method
Short Pastry
Sieve flour and salt into a bowl. Rub in butter and then add enough of the water to make a paste. Rest the pastry before using.

Roll out the pastry to about 3mm thick and carefully line an 8 – 10 inch flan case about 2 inches in depth.

Line the sides and base with heatproof cling film and fill the case with uncooked rice. Close the cling film so you now have a flan case full to the brim with rice sealed in cling film.

Bake like this at 170°C for about 20 minutes. Remove rice and give a further 5 minutes in the oven to dry out. Leave until ready to fill.

Filling
Pan-fry the bacon chunks and leave to cool. Mix all of the filling ingredients with the bacon chucks together in a bowl and fill the cooked pastry case to the brim with the mixture.

Cook at 150°C for about 45 minutes until the quiche sets. Increase heat to 180°C for 5 minutes at the end to brown slightly.

Serve with a rocket salad.