Stephen Chaney’s Chicken Bacon & Onion Quiche

500g short pastry
1 1/2 large chopped onions cooked until soft
3 tbsp chopped parsley
1 pack Tegel Chicken Bacon 200g, diced and cooked until lightly coloured
120g grated cheese (preferably Cheddar or Gruyere)
5 eggs
450ml milk
Cayenne pepper or mill pepper and salt

Lightly grease 4 x 150mm tart moulds or 1 large mould and line thinly with the pastry. Prick the bottom two or three times with a fork and chill until firm.

Bake in a hot oven (approx 230˚C) for 3–4 minutes until pastry is lightly set. Remove from the oven and press down the pastry if it has risen. Add the Chicken Bacon, onions, parsley and grated cheese.

Mix together the egg, milk and seasonings and strain. Fill the pastry cases equally. Return to a moderate oven (190˚C) and bake gently until nicely brown and set, about 15–20 minutes.

For a nice variation, substitute marinated artichoke hearts, chargrilled peppers and some olives for most of the onions and substitute minced chilli for the cayenne pepper. Serve with avocado and sour cream.