Chilling time:
30 mins

Special equipment:
9 x 11⁄2in (23 x 4cm) deep tart pan
baking beans

Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
8 tbsp butter, cubed
1 large egg yolk

For the filling:
7oz (200g) thick-cut bacon, cut into 1⁄2 in thick slices
1 onion, finely chopped
3oz (75g) Gruyère cheese, grated
4 large eggs, lightly beaten
2⁄3 cup heavy cream
2⁄3 cup milk
freshly ground black pepper

Method:
1 To make the pastry, place the flour and butter in a large bowl and rub with your fingertips until the mixture resembles fine crumbs.

2 Add the egg yolk and 3–4 tablespoons chilled water, and mix to make a smooth dough. Turn out on a floured surface and knead briefly. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375°F (190°C).

3 On a lightly floured surface, roll out the pastry and line the dish, pressing the dough to the sides.

4 Prick the base of the pastry with a fork and line with parchment paper and baking beans. Bake blind for 12 minutes, then remove the paper and beans and bake for another 10 minutes, or until lightly golden.

5 Meanwhile, heat a large frying pan and dry–fry the bacon for 3–4 minutes.

6 Add the onion, cook for another 2–3 minutes, then spread the onions and bacon over the pastry crust. Add the cheese. Whisk together the eggs, cream, milk, and black pepper, and pour into the pastry crust.

7 Place the dish on a baking sheet and bake for 25–30 minutes, until golden and just set. Allow to set, then slice and serve the quiche while still piping hot.

PREPARE AHEAD:
Cook up to 48 hours in advance, let cool, then refrigerate. Reheat at 325°F (160°C) for 15–20 minutes.

French Quiche Lorraine