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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.