Smoky Bacon, Flat Mushroom and Chive Quiche

Method

1. First make the shortcrust pastry.

2. Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible, if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop.

3. Whisk the egg and add the water. Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. This way you can judge more accurately if you need a few more drops of liquid. Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven.

4. The drier and more difficult-to-handle pastry will give a crisper, 'shorter' crust. Cover and rest in the refrigerator for 30 minutes.

5. Line a flan ring or quiche tin with the pastry and bake blind in a preheated moderate oven 180°C/Gas Mark 4, for 20-25 minutes.

6. Cut the bacon into 1cm lardons. Place in a saucepan of cold water, bring to the boil, drain and dry on kitchen paper.

7. Heat 1 tablespoon olive oil and crisp off the bacon, remove to a plate. Reduce the heat and sweat the onions gently in the oil and bacon fat, cover and cook on a low heat for 8-10 minutes. Cool.

8. Heat 1 tablespoon olive oil in a sauté pan, add the mushrooms, season with salt and freshly ground black pepper and cook until tender.

9. Whisk the eggs, add the cream (or cream and milk), chives, grated cheese, sautéed mushrooms, bacon and onions. Season, fry off a little on a pan to taste. Pour the filling into the tart shell and bake in a moderate oven for 30-40 minutes or until the centre is just set and the top golden.

10. Serve warm with a green salad.