Caramelised onion quiche with cheddar & bacon

Points to remember

• Lightly flour your surface before rolling out the pastry.
• Roll the pastry so it is slightly bigger than your tart tin with some overhang.
• If you have any holes in the pastry use the excess overhang to patch it up.
• Prick the base all over with a fork and chill in the fridge to prevent it from shrinking when baked.
• Scrunch the baking parchment into a ball before lining the pastry case to make it easier to push it into the corners.
• Add baking beans to weigh down the pastry and stop it puffing up in the oven.
• If you have any holes in your puff pastry once the beans have been removed, you can patch them up with uncooked pastry before returning to the oven.
• You want the mixture to be just set with a slight wobble in the middle.
• Trim away any excess pastry from around the edge.

TIPS