- 1 onion
- 4 rashers of bacon (or ham if you don't fancy frying)
- 4 eggs
- 100ml milk
- Ready rolled shortcrust pastry
- A whole load of cheese (about 50g)
- 1 tomato
Finely chop and fry the onion in a small amount of olive oil. Fry until golden. Once this is done, remove from the pan and fry the bacon. Chop into good sized chunks.
Now pour the egg mix in. If you feel a bit arty, finely cut a tomato and lay over the top.
Chuck in the oven for 20 minutes at about 180 degrees - you will need to keep an eye on it.
The great thing about quiche is you can eat it immediately, or save it for the rest of the week. Just cover with cling film and pop in the fridge. I would eat within 2 days.