Quiche Lorraine

Ingredients

• 250 g plain flour
• 125 g cold butter, cubed
• 1 pieces egg yolk
• 3 tbsp ice water
• 250 g smoked bacon lardons
• 300 ml double cream
• 100 ml milk
• 3 pieces eggs
• 0.25 tsp nutmeg, grated
• 0.5 tsp black pepper

Steps

1. 1
   Rub the butter into the flour, bind with the yolk and ice water, and chill the pastry 1 hour.
2. 2
   Roll out and line a 23 cm tin, leaving the pastry overhanging the rim. Chill again 30 minutes.
3. 3
   Blind bake at 190C for 15 minutes with baking beans, then 8 minutes more without, until the base is dry and sandy. A pale, underbaked base is the classic quiche failure.
4. 4
   Trim the overhang with a knife only once baked.
5. 5
   Render the lardons until golden and drain them well.
6. 6
   Whisk the eggs with the cream, milk, nutmeg and pepper. Season lightly — the bacon brings salt.
7. 7
   Scatter the lardons in the case, pour the custard around them and bake at 160C for 30-35 minutes until barely set with a slight wobble.
8. 8
   Cool at least 20 minutes before cutting; quiche is best warm, not hot.