Mini quiche Lorraine

1. Preheat oven to hot, 200°C. Lightly grease an 8-hole mini loaf pan. Line base and sides with a strip of baking paper.
   
2. Ease pastry into prepared recesses.
   
3. Fill each with scrunched foil. Bake blind for 5-10 minutes. Set aside. Reduce oven to moderate, 180°C.
   
4. Melt butter in a frying pan on high. Saute onion and bacon until onion is tender.
   
5. Fill each pastry case with an even amount of onion mixture. In a jug, whisk together eggs and cream, and season to taste. Pour into pastry cases.
   
6. Sprinkle with cheese. Bake for 10-15 minutes, until firm. Sprinkle with basil leaves. If you like, drizzle with a little balsamic vinegar.
   

• You can make this into a large quiche. Add one egg and another ½ cup cream or milk, then bake for 35-40 minutes.

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