Quiche

1. Place 185g flour, 80g butter and 1/2 tsp salt into the bowl
2. Mix until they look like breadcrumbs
3. Add 1 egg and 4 Tbsp cold water and mix
4. Take out the paste and warp in cling film
5. Place in the fridge to rest
6. Dust your work surface with flour
7. Roll out the pastry until its 3 - 4 mm thick (it will be bigger than the tart case)
8. Place the pastry into the tart case, press the side right, leaving the rest of the pastry hanging over the side
9. Line the tart with greaseproof paper
10. Add the baking beans
11. Place onto a baking tray
12. Place tart in a preheated oven
13. Remove the baking beans and the greaseproof paper
14. Mix 1 egg then brush the pastry case
15. Place back in the oven

Tart filling:

1. Place all ingredients into the bowl
2. Mix
3. Cut the chiv strands into small pieces 
4. Place the tart case onto a baking tray
5. Place the flavouring and start mix into the pre baked tart case
6. Place in the oven 
7. To test whether the quiche is cooked - gently wobble it, if it moves like a jelly then it is cooked
8. Remove from the oven and allow to cool