Quiche Lorraine

Ingredients

• 320 g ready-made shortcrust pastry
• 150 g smoked lardons
• 3 free-range eggs
• 200 ml double cream
• 100 ml whole milk
• 80 g Gruyère cheese
• 1 tsp ground nutmeg

Method

1. 1

   Preheat the oven to 190 °C / 170 °C fan. Roll out the pastry and line a 23 cm loose-bottomed tart tin. Chill for 10 minutes, then blind-bake with baking beans for 15 minutes. Remove the beans and bake for a further 5 minutes.

2. 2

   Fry the lardons in a dry pan until golden, then scatter over the pastry base.

3. 3

   Whisk together the eggs, cream, milk, and nutmeg. Season well and pour over the lardons. Scatter the grated Gruyère on top.

4. 4

   Bake for 25–30 minutes until just set with a slight wobble in the centre. Cool for 5 minutes before slicing.