Quiche Lorraine

Serves 6

130g plain flour
30g  lard (fat)
30g  margarine or butter
A pinch of salt
Cold water, to mix


8 rashers smoked streaky bacon, grilled till crisp and chopped small
100g  Cheddar, Emmental or Gruyere cheese, grated
2 large eggs, plus 1 extra yolk
275ml (10fl oz) double cream
Salt and freshly milled black pepper


A lightly greased  approx 20cm quiche tin with fluted edges and a removable base, or if you

Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing.

Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour - lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water all over. 

Start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. (If there are any bits that won't adhere to it, you need a spot more water.) Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes before rolling out.
Meanwhile, pre-heat the oven to 180C, with a baking sheet placed on the centre shelf. Then roll out the pastry and line the tin with it, easing any overlapping pastry back into the sides if you can. Be careful to press firmly on the base and sides, then prick with a fork all over.
Bake the pastry case for 15 minutes on the centre shelf, then remove it from the oven and paint the inside of it, all over, with some of the beaten egg to be used in the filling ingredients. Pop it back into the oven to set for a further 5 minutes.

Whisk the eggs first, then whisk with the cream. Place the bacon and cheese in the pre-cooked pastry case and pour on the cream and egg filling (if you use a jug, you can pour half the mixture onto the quiche, take it to the oven, then pour the rest in when it's safely on the shelf - it avoids spilling en route), adding pepper but not too much salt.
Place in the oven to bake for 30-40 minutes, until the quiche is set in the centre and has turned golden-brown and looks puffy.