Quiche Lorraine

Method

Make the pastry by rubbing cold diced butter into flour and salt until breadcrumb texture, then add cold water until the dough just comes together; chill for 30 minutes, then roll out and line a 23cm flan tin, prick the base and bake blind at 200°C for 10 minutes. Fry the bacon lardons until crisp, then scatter over the pastry base. Whisk together eggs, cream, milk, salt, pepper and nutmeg, then pour carefully into the tin. Bake at 190°C for 25-30 minutes until the filling is just set but still slightly wobbly in the centre. Allow to cool for 5 minutes before serving warm or at room temperature.