Quiche Lorraine

• blind-baked pastry↗1 deep 24cm

  case

• olive oil↗1 tbsp tbsp
• smoked dry cure bacon↗6 lean rashers of

  chopped

• large eggs↗5
• single cream↗284ml carton ml
• milk↗150ml ml
• gruyère cheese↗140g g

  finely grated

• nutmeg↗generous grating of

  generous grating of

Step-by-step instructions

1. 1

   Heat the oven to 180C/fan 160C/gas 4.

2. 2

   Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.

3. 3

   Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.

4. 4

   Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.

5. 5

   Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.

6. 6

   Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.