Mini Quiche Lorraine’s

In a bowl, put in the plain flour, butter and salt and rub in your fingers tips until the mixture resembles fine bread crumbs. Then add 4 tablespoons of cold water and stir together quickly with a cutlery knife. Bring together in your hands and wrap in cling film. Refridgerate for 15 minutes. Heat the oven to 180C.Take the pastry out of the fridge and roll out onto a floured surface. Cut the pasty out to fit 8 mini loose bottomed flan tins.Then put the pastry into the tins and bake for 20 minutes.

Meanwhile, fry your bacon until crispy, towel off the oil and set aside. Then whisk together your eggs, double cream,salt and pepper. Fill the pastry cases with the egg mixture and bacon. Turn the oven down to 140C and put the quiches in the oven for a further 35 minutes until golden brown. Cool in the tin and pop them out.