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    Quiche Lorraine

    Whether you’re prepping for a picnic or family buffet, a quiche Lorraine is the perfect addition to your spread. A tasty favourite that everyone will be wanting a second slice of.

    Here's what you'll need...

    For the filling

    • 3 eggs
    • 500ml crème fraiche
    • 250g lardons
    • 150g grated Emmental
    • Salt
    • Pepper
    • Pinch of nutmeg

    For the pastry

    • 250g plain flour
    • 125g chilled, cubed butter
    • 2 tbsp cold water

    Here's how it's done...

    Step 1

    Pre-heat the oven to 160C/fan 140C/gas 3 and prep the pastry. In a bowl, you’ll need to combine the plain flour and butter using your hands, rubbing together to form a breadcrumb texture. Then, add 2 tbsp of water and start to form a ball of dough from the mixture.

    Step 2

    On a lightly floured surface, roll out the dough until it’s thin enough to drape over the tin. Ease the pastry into a lined quiche tin, and press it into the edges. Prick the pastry base with a fork and chill in the fridge for around 10 minutes.

    Step 3

    While the pastry is chilling, grab a frying pan, and over a medium heat, use a drop of oil to lightly brown the lardons.

    Step 4

    In a large bowl, beat the eggs, Emmental and crème fraiche together. Stir the lardons into the mixture, and then season with salt, pepper and a pinch of nutmeg.

    Step 5

    Pour the mixture into the pastry and bake in the oven for 20 to 25 minutes.

    Step 6

    When you take the quiche out, it should be golden and the centre should be set. Leave it to settle for a few minutes and then serve.