In a food processor, add
All-Purpose Flour (1 3/4 cups)
Butter (2/3 cup)
. Process until mixture has the appearance of fine breadcrumbs.
Water (2 Tbsp)
. Process until everything comes together as a dough.
Transfer the dough to a lightly floured surface. Knead until smooth and slightly elastic. Shape dough into a disk and cover in plastic wrap. Place in refrigerator for 30 minutes to chill.
Using a rolling pin, gently roll the pastry out until it is 2 millimeters thick. Place it into a baking dish and trim off excess pastry with a knife. Cover with baking paper and place pie weights in the center of the dish.
Bake at 220 degrees C (425 degrees F) for 20 minutes.
Remove pie weights and baking paper. Bake for another 5 minutes, or until golden. Set aside to cool.
In a fry pan over medium heat, allow
Butter (2 Tbsp)
to melt. Add
Yellow Onion (1)
Wright® Brand Smoked Bacon (6 slices)
. Fry until onions have softened and bacon is lightly browned. Transfer to a bowl and allow to cool.
In a mixing jug, add
Cream (1/2 cup)
. Season with
Freshly Ground Black Pepper (to taste)
. Mix together until smooth.
Spoon the bacon and onion mixture into the pastry base. Sprinkle
Cheddar Cheese (1 cup)
on top. Pour the egg and cream mixture over the quiche.
Bake at 180 degrees C (350 degrees F) for 45 minutes, or until just set in the center.
Allow to cool for 5-10 minutes.