Quiche Lorraine

Ingredients for pastry 175g plain flour 85g unsalted butter, cold and cubed Pinch of salt 3-4 tablespoons cold water

Method

1. Tip the flour and salt into a large mixing bowl and rub in with your fingertips to resemble fine breadcrumbs

2. Add 3-4 tablespoons of cold water until the pastry comes together in a ball

3. Rest the pastry in clingfilm in a fridge for 30 minutes until firm

4. Roll out the dough using a little flour to line a 8in-deep (20cm) flan dish or tin (ideally, use a fluted one), and prick the base all over with a fork

5. Chill again in the fridge for 20 minutes to prevent shrinkage

6. Meanwhile, preheat the oven to 200°C/gas mark 6 to bake the pastry case for 15 minutes or so; allow to cool before filling the pastry case

7. Reduce the oven temperature to 180°C/gas mark 4 to bake the quiche

Ingredients for quiche filling 5 rashers of bacon, cubed 1tsp oil to fry the bacon 4 large eggs, beaten 150ml full fat cream 150ml milk 200g Swiss Gruyere or Cheddar cheese, grated 4 spring onions, finely chopped Black pepper, freshly ground

Method

1. While the pastry case is cooling down, heat the oil in the frying pan and stir in the bacon bits before lightly cooking for 3-4 minutes

2. Beat the eggs, cream, milk and black pepper together in a large mixing bowl with a fork, then pour into a measuring jug

3. Divide the grated cheese, bacon and onions into a third and layer one portion of each, filling the baked pastry case, and pour over the egg custard to just cover the fillings

4. Repeat this process two more times until you build three layers of fillings and custard

5. Bake for 40 minutes until the custard is set, golden brown and slightly puffed up above the pastry case

6. Allow to cool a little before removing from the case, and serve warm or at room temperature, with a green salad and a glass of win

Baker Mike’s top tips lAny hard cheeses will work well in a quiche Lorraine recipe l Use the pastry scraps to make jam tarts and pasties l Be adventurous with fillings, using odds and ends in the kitchen l Always chill homemade pastry once made to prevent shrinkage