Quiche lorraine is a classic French bacon, cheese and egg flan. It's wonderful for a picnic, or as a light lunch with a bit of salad. And real men don't eat it, apparently. Well, more fool them.
Peel and chop the onion and sauté in vegetable oil on medium heat until transparent. Chop the bacon into small pieces and add it to the pan. Cook for 2-3 minutes. Put the onion and bacon in a bowl and chill down to room temperature.
Break the eggs into a mixing bowl and whisk briefly to break the yolks. And the milk and cream, chives, salt and pepper, and cheese. Mix well. When the bacon and onion has cooled down, add those too.
Preheat the oven to 220°C (430°F). Roll out the pastry to a disc 2 or 3mm thick. Butter the inside of your pie dish, and gently place the pastry in it. Press the pastry against the fluted edge and trim any excess off. Pour the filling into the pastry case, and put in the oven to bake for about 35 minutes.
Many people suggest blind-baking the pastry, but I've never found this to be beneficial. I don't actually mind a slightly soggy bottom on a quiche.
This basic quiche recipe can be adapted with different fillings: try smoked salmon and cream cheese, or goat's cheese and spinach - they're all delicious!