• Preparation time: 45 minutes + refrigeration
• Total cooking time: 55 minutes
• Serves 4

Recipe

• 1¼ cups (155g/5oz) plain flour, sifted
• 100g (31/3oz) cold butter, chopped
• 2-3 tablespoons cold water
Filling
• 3 rashers bacon, finely sliced
• 60g (2oz) Gruyere or Swiss cheese, grated
• 3eggs
• ½ cup (125ml/4 fl oz) cream
• ½ cup (125ml/4 fl oz) milk
• A pinch of nutmeg
• Chopped chives, optional

Method

1. Combine the flour and butter in a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs
2. Stirring with a knife, gradually mix in enough water to combine. Turn the pastry onto a lightly floured work surface and rub gently together until smooth.
3. Roll the pastry out between 2 sheets of baking paper large enough to fit into a greased shallow 23 cm (9inch) loose-bottomed flan tin.
4. Preheat the oven to moderate 180C (350F/Gas 4). Ease the pastry into the tin. Refrigerate for 15 minutes.
5. Lay a sheet of baking paper over the pastry base. Fill with dried beans or rice. Bake for 10 minutes. Remove the paper and beans or rice. Cook the base for a further 10 minutes. Remove from the oven and cool completely
6. Cook the bacon in a frying pan over a medium heat until crisp. Sprinkle the bacon over the pastry base. Scatter the grated cheese over the top.
7. Place the flan tin on a baking tray. Whisk the eggs, cream, milk, nutmeg and some pepper in a jug. Pour the egg mixture over the bacon and cheese. Sprinkle with chives, if you wish. Bake the quiche for 30 minutes or until golden and set. Serve hot or cold.