Quiche Lorraine

Ingredients

For 6 portions

• 🌾 200g flour
• 🧈 100g butter
• 🧂 2g salt
• 🥤 30ml tap water
• 🥓 200g smoked bacon
• 🍳 200g egg
• 🥛 300ml heavy cream
• 🥛 100ml milk
• 🌿 1g nutmeg
• 🌿 1g black pepper

Method

1. For the pastry, rub the cold, diced butter into the flour and salt until it looks like breadcrumbs. Add the cold water and bring together into a dough, without overworking it. Flatten into a disc, wrap and chill for 30 minutes.
2. Heat the oven to 200°C (180°C fan). Roll out the pastry and line a 23 cm loose-bottomed tart tin, pressing it into the edges. Prick the base with a fork and chill for 10 minutes.
3. Line the pastry with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans and bake for 5 more minutes, until the base is pale gold and dry.
4. Lower the oven to 180°C (160°C fan).
5. Cut the bacon into small strips and fry in a dry pan for 5 to 6 minutes, until golden. Drain on kitchen paper.
6. Whisk the eggs, cream and milk with the nutmeg and pepper. The bacon is salty, so you shouldn't need extra salt.
7. Scatter the bacon over the pastry case and pour in the custard.
8. Bake for 30 to 35 minutes, until golden and set with a slight wobble in the centre.
9. Leave to stand for 15 minutes before slicing. Serve warm or at room temperature with a green salad.