Quiche lorraine in 4 easy steps

n Cuts into 8 slices n Prep 20 mins plus chilling n Cook about 50 mins

plain flour, for dusting

500g block ready-to-roll shortcrust pastry 200g smoked streaky bacon, chopped

85g medium cheddar, cut into small cubes

Leave pastry to soften at room temp so it won't crack. Flour rolling pin and work surface. Gently press the pastry, from the end closest to you outward, a few times, turn 90°, repeat until 1cm thick. Now roll out in one direction, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side up.

Heat the oven to 200C/180C fan/gas 6.

Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

3 eggs, lightly beaten 284ml tub double cream pinch of grated nutmeg

Smooth pastry over base of tin to remove pockets of air. Ease pastry into inside edge of tin and against sides. Trim overhanging pastry so pastry rises 1cm above rim. Roll excess pastry into small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with wrap. Leftovers can be chilled, or frozen for up to a month.

Lower oven to 150C/130C fan/gas 2.

Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins

PER SLICE 610 kcals, fat 49g, saturates 23g,

carbs 31g, sugars 1g, fibre 1g, protein 14g, salt 1.7g