QUICHE LORRAINE

Preparation Method :

• To make the pastry, sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs, then mix to a firm dough with cold water. Wrap in foil and chill for ½ - ¾ hour.
• Turn out on to a floured surface and knead quickly and lightly until smooth. Roll out into a thin circle and use to line a 20 cm / 8 in diameter glass, china or pottery flan dish.
• Pinch the top edge into tiny flutes, then prick all over with fork. Cook uncovered on Full for 6 minutes, turning the dish twice.
• If the pastry has bulged in places, press down gently with a hand protected by an oven glove.
• Brush all over with the egg yolk and cook on Full for 1 minute to seal any holes. Leave to stand while preparing the filling.
• Arrange the bacon rashers on a plate lined with kitchen paper, cover with another sheet of kitchen paper and cook on Full for 5 minutes, turning once.
• Drain and allow to cool slightly. Cut each rasher into three pieces and place over the base of the pastry case.
• Beat the eggs with the milk or cream and season with the salt and pepper to taste. Strain carefully into the flan over the bacon and sprinkle with nutmeg.
• Cook uncovered on Full, turning the dish four times, for 10 - 12 minutes or until bubbles just begin to break across the centre. Allow to stand for 10 minutes before cutting. Eat warm or cold.