Bacon & Mushroom Quiche
8oz (225g) plain flour
5oz (150g) hard block margarine
2 good tablespoons water
For the Filling:
4oz (100g) bacon, snipped
1 large onion, chopped
4oz (100g) mushrooms, sliced
4 eggs, beaten
¾ pint (450ml) single cream
salt and freshly ground black pepper
4oz (100g) well-flavoured Cheddar cheese, grated
To make the pastry, rub the fat into the flour until the mixture resembles fine breadcrumbs, add water and work to a firm dough. This can also be done in a processor. Line in the AGA quiche tin. Leave to rest in the fridge while preparing the filling.
Put the bacon into a pan and cook gently on the simmering plate to draw out the fat, then transfer to the boiling plate and fry until crisp, lift out with a slotted spoon and keep on one side. Add the onion to the pan, adding a little extra fat if needed. Cover with a lid and cook until just tender, adding the mushrooms for the last five minutes, stir in the bacon.
Whisk the eggs lightly to blend, add cream and seasoning. Spoon the mixture over base of pastry and pour over the egg mixture. Sprinkle with cheese.
Roasting Oven: place tin on floor of oven and cook for about 30 minutes until golden brown. If necessary turn once to ensure even browning.