Experiments in quiche

I've never made quiche before.  I've eaten it,  I'm a big fan of its work.  But pastry isn't really my strong point; mine always tends to shrink inside the flan case and I never leave enough hanging over the edge to counteract this. 

However,  this didn't stop me offering to make quiche for my little sister's daughter's naming day. My youngest niece is getting named in April, so only three months to perfect some sort of recipe. I thought I would start with a basic quiche Lorraine. I'm making mini quiches, partly because I only have mini tart tins and partly so they'll fit in the tolerant husband's lunch.

Pastry
85g butter cubed
175g plain flour

I made double quantities for a future experiment, if it works it'll be a future post; if it doesn't we'll never speak of it again.

Rub together with your fingertips until breadcrumb consistency, add about 3 tablespoons of water until it comes together in a ball. You can do this in the food processor if you don't want to do it by hand.

Rest in the fridge for 30 minutes,  roll out and line the tart tin(s). Prick the base all over with a fork,  line with foil and fill with baking beans.
Blind bake for ten minutes, remove beans  and bake for another ten minutes at 220C.

The filling
3x rashers of bacon
1x onion diced
Broccoli  (because I love it, it's not in the recipe)
250ml single cream
2x large eggs
Grated cheese
Salt and pepper

Fry off the sliced bacon and diced onions in a little olive oil,  remove from heat and add in finely chopped broccoli.

Mix together the eggs, cream and salt and pepper.

Place the bacon, onion and broccoli mixture in the bottom of the flan case,  top with a handful of grated cheese and then pour over the cream/egg mix.  Return to the oven and bake foe 25/30 minutes at 180C until golden and set. 

Mine actually look ok for a first attempt. The pastry could be neater which isn't really a surprise,  but otherwise I just hope that they taste as good as they smell.