Quiche Lorraine

Serves 4-6 200g flour

½ teaspoon salt

100g cold butter, cut into pieces

1 egg yolk

5 tablespoons cold water

300g streaky bacon, diced

1 tablespoon salted butter

½ leek, green and white parts, sliced thinly 4 free-range eggs

300ml cream

100g gruyère cheese, grated

¼ teaspoon freshly grated nutmeg

To make the pastry, put the flour and salt in a food processor with the butter. Process until the mixture resembles fine crumbs. Add the egg yolk and water a little at a time. Process until the mixture just comes together in a ball. Turn out on to a lightly floured surface and knead lightly until smooth. Wrap in beeswax wrap and chill for at least 30 minutes.

Grease a 23cm x 3cm-deep loosebottomed flan tin with butter. Roll out the pastry on a lightly floured surface and line the flan tin. Trim away excess pastry and prick the bottom of the pastry with a fork. Line with baking paper and return to the fridge to chill for 20 minutes.

Preheat the oven to 200°C (180°C fan forced). Arrange baking beans over the baking paper and bake blind for 15 minutes. Remove paper and beans and bake for a further 5 minutes until the pastry is golden. Lower the oven setting to 180°C (160°C fan forced).

Meanwhile, heat a non-stick frying pan and cook bacon until crispy. Remove and place on kitchen paper towels to drain excess fat. Melt the butter in the same frying pan, add the leeks and cook for 2 minutes until tender. Place in the same dish with the bacon.

Beat the eggs with the cream. Spread the bacon, leeks and cheese over the cooked pastry base. Pour over the egg custard mix, and allow the mix to fill the tin and cover the filling. Grate over the fresh grated nutmeg.

Bake for 25-30 minutes, or until golden and just set. Let stand for 10 minutes; serve.