Step 1

Sieve 270g Plain Flour into a medium mixing bowl and add 130g Salted Butter cut into small pieces.

Step 2

Take the leaves off of sprigs of fresh thyme until you have roughly 1 tbsp Fresh Thyme Leaves. Add the thyme to the flour and butter along with 1 tsp Sea Salt Flakes.

Step 3

Using the tips of your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.

Step 4

Add cold water to the flour mix 1 tbsp at a time. Mix thoroughly before adding more.

Step 5

Stop adding water as soon as the dough comes together when you scrunch it together.

Step 6

Lightly knead the dough on a clean surface for 20-30 seconds until smooth.

Step 7

Wrap in cling-film and refrigerate for at least 30 minutes.

Step 8

Whilst the dough is chilling, use scissors to cut 350g Bacon into small pieces directly into a frying pan.

Step 9

Fry the bacon to your preferred level of done-ness. I like mine quite lightly fried. Set the bacon aside to cool a little.

Step 10

Lightly oil a loose bottomed 25cm tart tin.

Step 11

Once the dough is fully chilled, unwrap it and roll out the pastry on a lightly floured surface.

Step 12

Aim for the dough to reach a size a little bigger than the tart tin, including the sides.

Step 13

Line the tin with the pastry by gently draping it over the top.

Step 14

Gently press the pasty right into the corners of the tin and grooves in the side.

Step 15

Trim the excess pastry away by rolling the pin over the top.

Step 16

Using your fingertips, gently ease the pastry up the sides a little to combat shrinkage.

Step 17

Pop the lined tin into the fridge to chill again whilst making the rest of the filling.

Step 18

Preheat the oven to 200c or equivalent.

Step 19

Finely grate 130g Gruyere Cheese and set aside.

Step 20

Combine 650ml Whole Milk, 5 Eggs, 0.25 tsp Cayenne and 0.5 tsp of Sea Salt Flakes in a mixing bowl.

Step 21

Take the tart tin out of the fridge and sprinkle the slightly cooled bacon over the pastry base.

Step 22

Sprinkle the grated gruyere over the bacon then place the tin onto a baking tray.

Step 23

Pour in the egg and milk mixture into the pastry case then (carefully) put in the oven.

Step 24

Check the quiche after 30 minutes, then every 5 minutes thereafter if the filling hasn’t nearly set.

Step 25

Leave to cool before taking the quiche out of its tin. Serve warm or cold.