Finely chopped brown onion
Bacon rashers trimmed
Great oven to 200/220 fan-forced. Place a baking tay in oven. Lightly grease a deep dish. Line base and sides of container with pastry and trim excess. Prick with fork. Line with baking paper. Fill with pie weights or uncooked rice. Bake for 20 minutes. Remove baking paper with weights. Bake for 5 more minutes until pastry is golden.
Melt remaining butter in large frying pan over medium heat. Add onion and bacon. Cook. Transfer mixture to bowl set aside for 10 minutes to cool.
Reduce oven temperature to 80/160 fan-forced. Spoon bacon mixture in pastry case. Sprinkle with cheese. Whisk eggs and cream together in bowl. Pour over bacon mixture. Bake for 45 minutes or until set. Cool for 5 minutes.
Note: I didn't add the amounts as we made a lot to freeze. We also added silverbeet from the garden as it needed to be used up. I don't think I'd use silverbeet again as once defrosted the Quiche was very watery.
I hope everyone is having a good day or evening where ever you are.