Overnight With Michael Mclaren

Clinton is joined by Sarah Boorer, Communications professional &  CWA award-winning cook, to look at the world of baked goods, delicious treats and  easy recipes. This week Sarah whips up Quiche Lorraine. Ingredients Pastry1 3/4 cup plain flour150 gram (4½ ounces) cold butter, chopped coarsely1 egg yolk2 teaspoon lemon juice1 tablespoon iced water Filling2 teaspoons olive oil1 onion, finely chopped3 rindless bacon slices (195g), chopped finely3 eggs 300 millilitres pouring cream1/2 cup (125ml) milk3/4 cup (120g) coarsely grated gruyère cheese Method1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice andenough of the water to make ingredients cling together. Knead gently on a flouredsurface until smooth. Cover; refrigerate 30 minutes.2. Preheat oven to 200°C/400°F.3. Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin;gently press pastry into the base and side. Tri