I found this recipe in an old 80’s style cookery book that has always been an old faithful in my kitchen; Potato and Bacon Quiche, so this is my adapted version which I have to say makes a very satisfying meal, lunch, dinner or picnic.

Let me tell you about “baking blind”, if you are not familiar the term, it doesn’t mean making the flan without your glasses on!!! When you make a quiche style flan you do not want a soggy bottom on your pasty, so by pre-baking the raw pastry case, which is lined with grease proof paper and then filled with baking beans or dried peas, which you only use for this purpose, it helps bake the pastry to make it crisp before you fill it and return it to the oven.

300g shortcrust pastry, thawed if frozen

600g potatoes, peeled and cut into small cubes

8 slices lean back un-smoked bacon, diced

1 large onion, skinned and sliced

Salt and freshly ground black pepper

3 large eggs

200ml semi skimmed milk

50g mature cheddar cheese, grated

Method

Preheat the oven to 200c, gas 6, 400f

Roll out the pastry and line a 25 1/2cms flan dish and bake blind in the oven for 15 – 20 minutes or until slightly golden.

Boil the potatoes until tender but not soft, drain and set aside.

In a non – stick frying pan fry the bacon until cooked, add the sliced onion and cook until soft and the bacon is a bit crispy.

Put the potatoes, bacon and onions into the pastry case, season with salt and pepper.

Beat together the eggs and milk and pour over the filling sprinkle over the grated cheese and bake in the oven for 30 minutes or until set and golden brown.

Serve hot with coleslaw and a fresh green salad.