Quiche Lorraine

Dice the cold butter and rub it into the flour with a pinch of salt until it looks like crumbs. Add 1 egg and 2–3 tbsp of ice-cold water and quickly bring the dough together into a ball.

Don't overwork the dough: warm hands melt the butter and the crust turns tough instead of short.

Wrap the dough in cling film and refrigerate for 30 minutes.

Roll the dough out 3–4 mm thick, line a 24 cm tart tin with it and press it up the sides. Prick the base with a fork.

Preheat the oven to 190 °C. Line the pastry with baking paper, fill it with pie weights or dried beans and bake for 15 minutes. Remove the paper and weights and bake the crust for 5 more minutes.

The beans are no longer edible afterwards, but you can keep them in a jar and reuse them as weights many times.

While the crust bakes, cut the bacon into 1 cm strips and fry in a dry pan for 5 minutes until lightly crisp. Drain on paper towels.

Whisk the remaining 3 eggs with the cream, a pinch of salt, pepper and nutmeg. Coarsely grate the cheese.

Lower the oven to 180 °C. Scatter the bacon and cheese over the crust and pour in the egg and cream mixture.

Bake for 30–35 minutes until the filling is set and golden, with just a slight wobble in the centre. Let the quiche rest for 10 minutes before slicing. Done!