Bacon and Cheese

Prepare the shortcrust pastry by combining flour with cold butter until the mixture resembles breadcrumbs, then add a splash of cold water and bring together into a dough. Wrap in plastic wrap and refrigerate for 30 minutes to rest.

Preheat your oven to 375°F (190°C). Roll out the chilled pastry on a lightly floured surface and press it into a greased tart or pie dish, trimming any excess edges.

Line the pastry shell with parchment paper and fill with pie weights or dried beans, then blind bake in the preheated oven for 15 minutes until the edges are set. Remove the weights and bake for a further 5 minutes until the base is lightly golden.

While the pastry bakes, cook the bacon in a skillet over medium heat until crisp, then transfer to a paper towel-lined plate to drain and cool before crumbling.

In a mixing bowl, whisk together the eggs and milk until smooth and well combined. Stir in the Dijon mustard and season with salt and pepper to taste.

Spread the crumbled bacon evenly over the bottom of the pre-baked pastry shell, then sprinkle a generous layer of shredded cheese on top.

Carefully pour the egg and milk custard mixture over the bacon and cheese, filling the shell to just below the rim. Gently tap the dish on the counter to release any air bubbles.

Bake the quiche in the oven at 375°F (190°C) for 30 to 35 minutes, or until the custard is set with a slight wobble in the center and the top is lightly golden. Allow to cool for at least 10 minutes before slicing and serving.