FOR THE HOMEMADE QUICHE CRUST:To a food processor, add the flour and butter and process until it looks a bit like lumpy flour. Add the egg and blitz to combine and it should now look like breadcrumbs. With the food processor on low, slowly add the water until the starts clumping together (see the post for step by step photos).

Tip the dough out onto a lightly floured surface and just pull together with your hands into a smooth round disk (handling as little as possible).

Roll out the dough to about 4mm thick and place into a 23cm/9inch quiche dish (internal base measurement) pressing edges down into the corners with the overhang sticking up. Chill at least 2 hours or overnight.

PREP THE FILLING:Place the cubed potatoes into a small saucepan and cover with water. Bring to a boil and boil for 5 minutes. Strain and set aside in a mixing bowl.

In the same pan, or a separate frypan, cook the bacon over medium heat, stirring every so often until turning golden on the edges. Add a dash of water to the pan and scrape al the sticky bits (the fond) of the bottom of the pan, mixing it into the bacon. It's so much flavour. Place the cooked bacon into the bowl with the potato.

Drain the champignons and slice the spring onion and place them in the bowl too.

Finely shred the cheese and chill separately until required.

In a mixing bowl, whisk together the eggs and milk until fully combined - make sure all the egg whites are completely mixed in.

BLIND BAKE:Preheat oven to 180C (160C fan) / 350F.

Take the quiche dish out of the fridge 10-15 minutes before you bake (so the dish isn't so cold or it may crack in the oven).

Prick the base all over with a fork. Trim off the overhang with a knife. Set aside until the 10 minutes is up.

Lay a sheet of baking paper into the pastry case and fill with pie weights or rice (notes).

Bake the tart shell for 15 minutes. Remove the paper and baking weights and bake a further 8 minutes.

ASSEMBLE:Scatter the filling ingredients - cooked potato, bacon, champignons, spring onions, salt and pepper - evenly over the quiche pastry shell. Sprinkle over the cheese.

Slowly pour over the egg mixture so that it gets into all the gaps and cracks. Poke around with a fork to nestle any filling ingredients that are poking through, under the egg mixture.

Bake 30-35 minutes, turning the quiche at the half way mark so that it cooks evenly. It's done when the top is golden and a knife inserted comes out mostly clean (not with wet egg mixture).

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