Caramelised onion and bacon tart

Two hours before you want to make the quiche, take the pastry out of the freezer to defrost.

When you are ready to start, lay the pastry out in a 24cm quiche tin with baking paper underneath. The pastry should come to 3cm up the side of the pan. 

Prick the pastry all over with a fork, to prevent air bubbles forming during baking.  Line the base and sides with baking paper and weight it down with baking beans. 

Place on a baking sheet and bake for 10 minutes.  Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. 

Trim the overhanging pastry. 

Crisp the bacon in a pan over a medium heat for 10 minutes.  Transfer to the cooled pastry case with a slotted spoon.  Leave the juices in the pan. 

Place the onion in the pan and cook over a medium heat for 5 minutes or until golden. 

Add to the quiche and top with the cheese.  In a bowl, combine the eggs, cream, salt and pepper then pour onto the quiche. 

Dollop blobs of caramelised onion chutney on top.

Bake for 30 minutes until golden and just set.