You can use any soft herbs you like in this recipe.

We’ve used tarragon, parsley, chives and dill.

If you have a loose bottom quiche tin, use it.

This style of tin makes it much easier to get the quiche out once cooked.

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Makes a 28cm or 30cm tart

Ingredients

1 pack Careme Shortcrust pastry, defrosted in the fridge
1 tbsp butter
2 tbsp olive oil
½ tsp salt
3 onions, peeled and finely diced
3 slices bacon, cut into thin strips
5 eggs, lightly whisked
1 cup cream
¾ cup chopped herbs
1 tsp salt
1 tsp white pepper
Pinch nutmeg
200g Gruyere cheese, grated

Method

Unroll the pastry and carefully line the tin, gently coercing the pastry into the sides of the tin, while leaving the edges hanging over a little.

Place in the fridge for 30 mins to chill.

Preheat oven to 160°C.

Once the pastry has chilled, use a fork to pierce the base.

Add a sheet of baking paper, fill with baking weights or rice, and blind bake for 20 mins.

Meanwhile, melt butter and olive oil in a frypan.

Add onions and salt, and sauté until soft and translucent. Remove from heat.

Fry bacon over medium heat until cooked, but not too crisp.

Combine eggs, cream, salt, pepper and nutmeg and whisk well.

Add the herbs, cheese, onions and bacon; stir to combine.

Pour mixture into the prepared pastry case and bake for about 40 mins, or until the eggs are just set.

You want it to jiggle but not be liquidy.