I have found this a very reliable and quick favorite: \n\nGrate or chop one onion, and slice a 250g packet of bacon - fry together until bacon is cooked. Add two or three chopped gherkins and a heaped tablespoon of cocktail onions, also chopped. Add at least one tablespoon of fresh, chopped parsley. Chop between 10-15 sliced spinach leaves, depending on size, but be generous as the spinach cooks away to nothing! Allow to cook while stirring until the mixture is not too wet. Then stir 1 heaped tablespoon of flour into a half cup of milk, and add to the mixture - stir well. Add 1 cup of grated cheese (I prefer mature cheddar) and finally 2 eggs, beaten. Stir through well, check seasoning (you want a very savory taste with a bit of tartness) and remove from the heat.\n\nCrust: 1 cup self-raising flour; 1 egg, 175g of butter, 1 teaspoon of vinegar, pinch of salt. Sift flour and salt, rub in butter. Beat egg and vinegar together, and mix with the dry ingredients. It should be quite a stiff, tacky consistency. Grease a pie dish and press the mixture into the dish - let it come up the sides a bit, neaten the edge with your finger.\n\nWhen the bacon mixture has cooled a bit, put it into the pie dish, sprinkle paprika on top and bake in a fairly hot pre-heated oven (200 degrees C) for about 35 minutes. Test with a skewer or knife - if it comes out clean, the quiche is done. Best served hot, but not bad at room temperature either!