Quiche Lorraine

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Adapted from BBC Good Food.  I like this version, it's not too big (thick)

Ingredients
FOR THE PASTRY
175g plain flour
100g cold butter , cut into pieces
1 egg yolk

FOR THE FILLING
200g pack lardon , unsmoked or smoked
50g Gruyère (or any swiss cheese)
200ml carton crème fraîche or sour cream.  Light is fine.
200ml double cream
3 eggs, well beaten
pinch ground nutmeg

Pastry
  1. Put flour, butter, egg yolk into food processor.  Pulse until blended.  Add 4tsp cold water (I usually need around 6) until it binds. 
  2. Roll out thinly, ease into 23 x 2.5cm flan tin, trim pastry above edges so above edge of tin. 
  3. Chill for 10 mins while preheat oven to 400F/200C/fan 180C.
  4. Line with foil (shiny down) and fill with beans, rice etc.  Bake for 15 mins then 4 without foil. 
Filling
  1. Meanwhile, fry off lardons (and onions, and mushrooms or leeks etc as you wish).  Drain. 
  2. Dice 3/4 cheese and scatter with lardons over base of flan (wait for flan to cool or add liquid straight away otherwise cheese melts onto case)
  3. Mix eggs, cream, creme fraiche.  Season.  Add to case and sprinkle cheese on top. 
  4. Lower the oven to 375F/190C/fan 170C. Bake for about 40 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. 
  5. Serve freshly baked, although it's also good cold.


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