Quiche Lorraine

Rub the pastry into sandy crumbs

• 1 Combine 200g flour and a pinch of salt in a bowl and add 100g chilled butter cut into 1cm cubes.
• 2 Quickly rub the butter into the flour with your fingertips until sandy.
• 3 Work quickly before the butter melts and the dough becomes sticky.

Bring the dough together and chill

• 1 Add ice water 1 tablespoon at a time as needed, mixing with a cutting motion using a fork until the dough comes together.
• 2 Press lightly with your palm to knead 2–3 times, flatten into a disc, wrap and refrigerate for 30 minutes.

Prepare the oven and tart tin

• 1 Meanwhile(While the dough rests) start preheating the oven to 200°C.
• 2 Lightly butter a 22cm tart tin with extra butter.

Line and blind-bake the pastry

• 1 Roll the rested dough into a circle 3mm thick on a floured surface and line the tin.
• 2 Prick the base in several places with a fork, line with baking paper and weights and blind-bake at 200°C for 15 minutes.
• 3 When the edges are pale golden, remove paper and weights and bake 5 more minutes to dry the base.
• 4 Lower the oven to 190°C once done.

Render the lardons

• 1 Put 200g lardons, pork belly batons, in a dry frying pan and cook over medium heat.
• 2 When the fat renders clear and the edges are crisp and coloured, turn off the heat and lightly blot excess fat with kitchen paper.

Make the custard

• 1 Beat 3 eggs well in a bowl; add 200ml crème fraîche, cultured cream, 100ml milk, a pinch of nutmeg, 1 teaspoon salt adjusted for the lardons’ saltiness, and a little black pepper; whisk until smooth.

Fill and bake the quiche

• 1 Scatter the cooked lardons evenly in the blind-baked shell and gently pour the custard almost to the rim.
• 2 Bake at 190°C for 30–35 minutes.
• 3 Allow to cool slightly before slicing.