Tarts with heart

Quiche Lorraine
Serves 6

You will need a 20-23cm (8-9in) baked pastry case

1 onion, chopped
100g unsmoked bacon, diced (normal rashers are better than streaky for this)
small knob of butter
284ml tub of single cream or double cream
2 eggs
50g Gruyère cheese, grated
black pepper

1. Preheat the oven to 170C/325F/gas mark 3. Melt the butter in a frying pan and gently fry the onion for about 10 minutes, until very soft but not at all coloured. The heat should be quite low, and covering the pan will help ‘sweat’ the onion.
2. Add the bacon and cook until just done.
3. In a large measuring or pouring jug, mix together the cream, eggs and grated cheese, and season with the pepper. (You may not need salt, as the bacon and cheese can be very salty.) Tip in the onion and bacon mixture, then pour the lot into the pastry case.
4. Place on a baking sheet and bake for 30-35 minutes or until the filling is just set in the middle, and the top is golden.
5. Allow to cool for at least 20 minutes before slicing and serving. You can also serve it completely cold.