Cheesy Bacon, Onion & Herb Quiche with Fennel and Apple Salad by Nick Nairn on behalf of Graham’s the Family Dairy.

Nick Nairn is one of Scotland’s best-loved chefs, first discovering his love of food while travelling the world with the Merchant Navy. He now runs successful cook schools and campaigns for better quality food in schools.

Graham’s the Family Dairy has been shortlisted for the Brand Success of the Year category at the forthcoming Scotland Food & Drink Excellence Awards.

Serves 8

For the pastry

110g Graham’s unsalted butter

280g plain flour

large pinch of salt

1 egg beaten

For the filling

50g bacon, chopped into small strips

2 onions, peeled and finely chopped

2 tbsp olive oil

3 medium eggs, beaten

300ml Graham’s double cream

50g Graham’s strong Cheddar cheese, grated

25g fresh Parmesan cheese, grated

3 tbsp mixed herbs (parsley, chives), chopped

Maldon salt

Freshly ground pepper

For the fennel and apple salad

half a medium fennel bulb

1 red apple

4 tbsp olive oil

2 tbsp lemon juice

1 tsp caraway seeds

Method:

1. Preheat the oven to 190C.

2 To make the pastry, rub the butter, flour and salt together in a mixing bowl until the mixture has the consistency of fine breadcrumbs. Add the egg and bring it all together into a dough. Add a tablespoon of cold water if necessary. Knead lightly a few times with floured hands. Cover in cling film and refrigerate for an hour before use.

3 Roll out the pastry on a floured surface and use to line a greased 25cm tart tin. Bake the pastry blind until firm and golden – about 10 mins in the oven with baking beans, then 2-3 mins without to crisp up.

4 Heat the olive oil in a frying pan and gently fry the onions until softened but not coloured. Add the bacon and fry until cooked. Set aside.

5 Beat the eggs and cream together in a jug and season with black pepper. Add the chopped herbs and cheese.

6 Place the onions and bacon on the baked tart case, then pour the egg mix over until full. Sprinkle over the Parmesan. Carefully place in the hot oven and cook for 25 minutes, until just set.

For the salad, finely slice the fennel and apple and toss with the olive oil, caraway seeds and lemon juice.

Serve the quiche warm with some dressed green salad leaves plus the apple and fennel salad.

In association with Taste Communications.

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