Replace the bacon with sautéed sliced mushrooms and use vegetarian cheeses.
Either by hand or in a food processor,
mix the flour, butter, cheese and pepper
with enough cold water to combine,
then knead lightly until smooth. Roll
out the pastry and line a 23cm loosebottomed
tart tin. Cover with cling film
and chill for 30 mins. Any leftover pastry
can be frozen for up to 1 month.
Heat oven to 200C/180C fan/gas 6.
Remove cling film, line with greaseproof
paper, fill with baking beans and bake
for 15 mins until the sides are crisp.
Remove beans and paper, then return
pastry to the oven and cook for another
5-10 mins until lightly golden. Cool.
To make the filling, heat oil in a pan.
Cook the onion until soft and the bacon
until browned. Scatter over the pastry
base, discarding excess fat, followed
by half the cheese. Whisk the egg-free
substitute, flour, cream and milk
together and pour into case. Scatter
remaining cheese on top.
Lower the oven to 150C/130C fan/
gas 2 and bake the quiche for 35-40
mins, or until the filling is set and the
top brown. Stand for 10 mins before
removing from the tin.