Clinton is joined by Sarah Boorer, Communications professional &  CWA award-winning cook, to look at the world of baked goods, delicious treats and  easy recipes. This week Sarah whips up Quiche Lorraine.

Ingredients

Pastry
1 3/4 cup plain flour
150 gram (4½ ounces) cold butter, chopped coarsely
1 egg yolk
2 teaspoon lemon juice
1 tablespoon iced water

Filling
2 teaspoons olive oil
1 onion, finely chopped
3 rindless bacon slices (195g), chopped finely
3 eggs 300 millilitres pouring cream
1/2 cup (125ml) milk
3/4 cup (120g) coarsely grated gruyère cheese

Method
1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and
enough of the water to make ingredients cling together. Knead gently on a floured
surface until smooth. Cover; refrigerate 30 minutes.
2. Preheat oven to 200°C/400°F.
3. Roll pastry between sheets of baking paper until large enough to line a 25cm (10-
inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin;
gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line
pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes.
Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
4. Reduce oven to 180°C.
5. Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring,
for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon
mixture on pastry case.
6. Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture
into pastry case.
7. Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5
minutes before removing from tin.

Download this podcast here