Quiche Lorraine

Ingredients (serves 6)

• 200g piece speck (see note)
• 80g (2/3 cup) grated gruyère (see note)
• 3 eggs
• 250ml (1 cup) milk
• 330ml (1 1/3 cups) crème fraîche or pouring cream
• 2 tbs chopped chives
• Green salad and radishes, to serve

• Shortcrust pastry

• 225g (1 1/2 cups) plain flour
• 110g butter, roughly chopped
• 1 egg, beaten
• 1 egg yolk, beaten

Method

1. To make pastry, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Using a fork, whisk egg with 1 tbs iced water in a small bowl. With the motor running, add egg mixture to the food processor and process until mixture starts to form large clumps. Turn out onto a lightly floured surface, then knead very briefly until dough comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes for pastry to rest.
2. Preheat oven to 200C. Roll out dough on a floured sheet of baking paper to a 3mm-thick, 35cm round. Using a 33cm plate, trim pastry to a 33cm round.
3. Grease a 4.5cm deep, 25cm springform pan (see note). Gently roll the pastry around the rolling pin, then roll it into the pan. Lightly press pastry into pan and, if necessary, trim the edge using a small knife.
4. Line the pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes, then remove beans and paper. Brush pastry all over with egg yolk, then bake for a further 15 minutes or until light golden. Remove pastry from the oven and set aside to cool. Reduce oven to 170C.
5. Trim the rind from the speck, then cut into 5mm-thick slices. Cut slices into 5mm-thick, 2cm strips (lardons). Heat a large frying pan over medium heat. Add speck and cook, stirring, for 6 minutes or until light golden. Drain on paper towel.
6. Scatter speck over pastry shell, then scatter over the gruyère. Whisk eggs together in a large bowl, then add milk and crème fraîche, and whisk to combine. Season with salt and pepper, and stir in chives. Pour mixture into the pastry shell and bake for 45 minutes or until filling is set and light golden; it should still wobble slightly in the centre. If the filling has not set, return quiche to the oven and bake for a further 5 minutes. Cool for 10 minutes.
7. Slice into wedges and serve with green salad and radishes.

Notes

• 
  Speck, available from selected delis and butchers, is German-style smoked bacon. Substitute good-quality smoked streaky bacon. Gruyere is a firm yellow cow's-milk cheese that originates from Gruyeres in Switzerland. It's available from supermarkets and delis.
  Many 25cm springform pans are actually marked and sold as 26cm pans, even though the base measures only 25cm. To be sure you’re using the right pan, it's best to measure it

Ingredients (serves 4)

• 2 sheets frozen shortcrust pastry, partially thawed
• 2 teaspoons olive oil
• 5 middle bacon rashers, rind removed, finely chopped
• 1 large brown onion, finely chopped
• 300ml thickened cream
• 4 eggs
• 3/4 cup grated cheddar cheese

Method

1. Preheat oven to 200ºC/180ºC fan-forced. Lightly grease a 3.5cm-deep, 24cm (base), loose-based fluted flan tin. Use pastry to line base and side of tin, trimming to fit. Refrigerate for 20 minutes or until firm.
2. Meanwhile, heat oil in a large frying pan over medium heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until golden and crisp. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Transfer mixture to a bowl. Set aside for 10 minutes to cool.
3. Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 5 minutes or until light golden.
4. Spoon bacon mixture into pastry case. Whisk cream and eggs together in a bowl. Pour over bacon mixture. Sprinkle with cheese. Season with salt and pepper. Bake for 35 to 40 minutes or until set. Stand for 5 minutes. Serve.