Bacon and Vegetable Quiche

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 2cm|10" flan dish or tin.

Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and brush with the egg yolk. Return to the oven for 5 minutes, brush with egg yolk again and bake for a further 10 minutes until glazed and golden.

Remove from the oven and reduce the oven temperature to 140°C (110° fan) 275°F gas 1.

For the filling: heat 1 tablespoon oil in a large frying pan and cook the bacon until browned and beginning to crisp.

Add 2 tablespoons of oil to the pan and gently cook the onion and broccoli with the bacon, stirring until lightly cooked. Drain the bacon and vegetables through a sieve, then tip into a bowl.

Heat the remaining oil and cook the mushrooms over a high heat for 3-5 minutes. Drain off the pan juices and add the mushrooms to the vegetables in the bowl. Wilt the spinach in the pan over a high heat. Drain and chop finely and add to the other vegetables.

Whisk together the whole eggs, yolks, crème fraîche, milk, Gruyère cheese and thyme and season to taste with salt and pepper. Stir in the vegetable and bacon mixture.

Place the tart tin on a baking tray. Carefully ladle the filling into the pastry case. Sprinkle with the Cheddar cheese.