Classic Quiche Lorraine - cooking recipe

Ingredients

Pastry
250 g plain flour
1 pinch salt
125 g butter
1 egg yolk
6 tablespoons ice water
Filling
50 g butter
150 g smoked bacon, cut into small pieces
350 ml double cream
3 eggs
1/4 teaspoon grated nutmeg
salt & freshly ground black pepper

Preparation

Pre-heat oven to 200C/400F/Gas Mark 6.
Pastry:
Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs.
Mix in the egg-yolk and sufficient iced water to bind the ingredients.
Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap).
While pastry is 'resting',
Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured.
Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning.
Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork.
Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter.
Pour in the cream and egg mixture.
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.