Quiche Lorraine

Instructions

1

To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, about 80ml, and then rest it in the fridge for 30 minutes.

2

Roll out the pastry on a light floured surface and line a 22cm/8½in well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.

3

Preheat the oven to 190C/170C Fan/Gas 5.

4

Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base

5

Reduce the temperature of the oven to 160C/140C Fan/Gas 3.

6

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.

7

Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.

8

Bake for 30–40 minutes, or until set. Allow to cool and set further.

9

Trim the pastry edges to get a perfect edge and then serve in wedges.