Quiche lorraine (bacon and cheese savoury tart)

1. Rub the flour with the cold butter, then quickly knead into a dough with a little salt and cold water; wrap in film and chill for 30 minutes.

2. Roll out the dough, line a buttered tart tin, prick with a fork and blind-bake at 180 °C for about 10 minutes.

3. Fry the diced smoked bacon in a pan until crisp, then drain off the rendered fat.

4. Whisk the eggs with the cream and the milk until smooth, season with salt and pepper and grate in a little nutmeg.

5. Scatter the bacon over the pastry base, sprinkle with the grated gruyère, then pour over the egg custard.

6. Bake at 180 °C for about 30-35 minutes until the filling is set and the top golden; let it cool a little before slicing.

Tip: Classic quiche lorraine originally holds only bacon and the egg-and-cream custard; the gruyère is the richer version. Blind-baking keeps the pastry base from staying soggy.