• 1 3/4 cup plain flour
  • 150 gram (4½ ounces) cold butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon lemon juice
  • 1 tablespoon iced water
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 3 rindless bacon slices (195g), chopped finely
  • 3 eggs
  • 300 ml pouring cream
  • 1/2 cup (125ml) milk
  • 3/4 cup (120g) coarsely grated gruyère cheese


Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.

Preheat oven to 200°C/400°F.

Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.

Reduce oven to 180°C.

Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon mixture on pastry case.

Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture into pastry case.

Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5 minutes before removing from tin.

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