Bacon & Egg Pie (Quiche?)

Method

1. 1
   Preheat oven to 180°C (fan bake) or 190°C conventional.
2. 2
   Slice onions thinly and cook in a little butter with a pinch of salt until just browned. Set aside to cool completely (or pop in the freezer to cool quicker if you’re in a hurry).
3. 3
   Whisk eggs with cream, a little salt, and lots of black pepper. Set aside.
4. 4
   Line your tin with baking paper for easy removal.
5. 5
   Cut pastry to line the tin. I smoosh the edges together with a fork so there are no leaks.
6. 6
   Spread cooled onions over the bottom, then add bacon and a handful of grated cheese. Pour over the egg mixture and top with a little more cheese. Fold the sides of the pastry in and brush the exposed pastry with some of the egg mixture.
7. 7
   Bake 45–60 minutes. Poke a knife in the center to make sure it’s set. Let sit 5 minutes before slicing.