easy step-by-steps to quiche Lorraine

Preparation time 20 mins plus 30 mins chilling and 35 mins cooling

Cooking time 1 hour 20 mins

Serves 6 Cooking oil spray, to grease 1 quantity shortcrust pastry

dough (see recipe on page 95) 250g rindless middle bacon rashers ¼ cup coarsely grated tasty cheese 3 free-range eggs

250ml pure cream

125ml milk

Sea-salt flakes and freshly ground

black pepper, to season Micro herbs, to garnish STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Lightly grease the base of a 24cm-wide 4cm-deep removable-base fluted tart tin with cooking oil spray.

STEP 2 Use a lightly floured rolling pin to roll out shortcrust pastry dough on a lightly floured surface to form a disc about 3mm thick. Line tin with pastry, pressing it in with your fingers, ensuring it is pushed firmly into the corner and up the side of the tin. Trim any overhanging pastry by either rolling a rolling pin over the top, or using a butter knife. Transfer to an oven tray and chill for 30 minutes to allow pastry to rest.

STEP 3 Use a fork to prick the base about 16 times. Line pastry shell with baking paper and fill with baking weights or dried rice or beans. Bake shell, on oven tray, for 15 minutes. Carefully remove paper and weights and bake for a further 12 minutes or until pastry is light golden.

STEP 4 Meanwhile, heat a large non-stick frying pan over medium heat, add bacon and cook for 7 minutes, turning occasionally, or until bacon is golden. Transfer to a plate lined with paper towel to drain off excess fat. Transfer to a chopping board and finely chop. (You can cook bacon up to 2 days ahead and store in a zip-lock bag in the fridge.)

STEP 5 Reduce oven to 160°C fan-forced (180°C conventional). Scatter bacon and cheese in the base of the cooked tart shell.

STEP 6 Whisk eggs, cream and milk in a large bowl until just combined, then season. Pour mixture into the tart shell on top of fillings. Season with extra pepper. Bake for 40-50 minutes or until the filling is just set in the centre – it should still have a slight wobble in the centre. Allow quiche to cool in tin for 15 minutes before removing from the tin. Set aside for 20 minutes. Serve warm with garnished micro herbs.

Melt-in-the-mouth quiche is a perfect marriage between a crispy crust and a full-bodied filling

The classic version of Quiche Lorraine from France uses crème fraîche not milk and, traditionally, it doesn’t contain cheese either. But who doesn’t love cheese!?

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