Egg-free cheese & bacon quiche

For the pastry: 225g plain flour, 100g butter, 25g Parmesan, grated, pinch of cayenne pepper

For the filling: 1 tbsp olive oil, 1 large onion, finely sliced, 200g chopped smoked streaky bacon, 2 tbsp egg replacer, 2 tsp plain flour, 300ml double cream, 4 tbsp milk, 85g mature cheddar, grated

Either by hand or in a food processor, mix the flour, butter, cheese and pepper with enough cold water to combine, then knead lightly until smooth. Roll out the pastry and line a 23cm loose-bottomed tart tin. Cover with cling film and chill for 30 min. Any leftover pastry can be frozen for up to 1 month.
Heat oven to 200C/180C fan/gas 6. Remove cling film, line with greaseproof paper, fill with baking beans and bake for 15 min until the sides are crisp. Remove beans and paper, then return pastry to the oven and cook for another 5-10 min until lightly golden. Cool.
To make the filling, heat oil in a pan. Cook the onion until soft and the bacon until browned. Scatter over the pastry base, discarding excess fat, followed by half the cheese. Whisk the egg-free substitute, flour, cream and milk together and pour into case. Scatter remaining cheese on top.
Lower the oven to 150C/130C fan/ gas 2 and bake the quiche for 35-40 min, or until the filling is set and the top brown. Stand for 10 min before removing from the tin.

Thanks Good Food BBC ;) You can replace the egg replacer with 2 eggs if you want a normal quiche...