Bacon, Tomato and Basil Quiche

Ingredients

1.	To make the crust, rub the cold butter with the flour then stir in the salt
2.	Beat the egg, then add to the dry ingredients and stir with a wooden spoon
3.	Add ice water a teaspoon at a time until the mixture just comes together. Wrap in cling film and chill for 1 hour
4.	Pre-heat the oven to 190°C / 375°F / Gas Mark 5
5.	Roll out the chilled pastry dough, and place in a 28cm loose bottom flan tin. Allow the excess pastry to drape over the side
6.	Scrunch up some greaseproof paper then unscrunch, line the bottom of the pastry case and fill with baking beans. Cook for 20 minutes
7.	Remove the paper and beans and brush the inside with a little beaten egg. Place back in the oven for a further 5 minutes then take out and allow to cool
8.	Meanwhile, cook the bacon lardons in a dry pan over a low heat until they release some fat, then add in the chopped onions. Sauté until the onion just starts to brown and the bacon is cooked then allow to cool
9.	With a serrated knife, carefully cut away the excess pastry leaving a nice clean edge. Tip in the bacon and onion
10.	Mix the eggs, cream and milk together and stir in the cheese and basil. Pour the egg mixture over the bacon
11.	Carefully arrange the halved tomatoes, cut side down, then bake for 45-50 minutes or until the centre no longer wobbles, turning half way through if necessary

This quiche will keep for 3-4 days in the fridge once cooked, or it can be cooled then wrapped well and frozen