Quiche Lorraine

• 8 oz. small streaky bacon rashers, rinded
• 6 oz. shortcrust pastry
• 1

Roll out pastry and line an 8½ in. flan ring. Chop up half the bacon, melt butter and sauté onion and chopped bacon until soft. Drain. Beat together eggs, seasoning, cream and milk. Add cheese, onion and bacon. Pour mixture into flan case and bake in a hot oven 425°F. (Gas Mark 7) for 1