Quiche Lorraine

Adapted from Elizabeth David.

• 285ml/1/2 pt double cream
• 3 eggs
• 200g smoked bacon/lardons
• 50/75g cheese - I use mixed parmesan and medium/mature cheddar; a mix of parmesan/gruyere also works well.
• 1/2 pack shortcrust pastry

Roll out the pastry and line a 20/23cm or 8"/9" pie/flan dish. Bake blind for 15-20 mins. This makes a deep (approx 2.5cm/1") tart on a 18/20cm or 7"/8" tin, or about 1/2" on a 9"; both are pleasant, in their own way.

Cut the bacon into 2.5cm/1" strips, then gently sweat until starting to brown. Put into the tart.

Gently beat and lightly season three eggs - don’t over season, as the bacon will add some salt. Mix in the cream and pour over the tart. Scatter the grated cheese over the top.

Bake at 190C/375F 30 minutes. It is done when the centre is still a little wobbly; it will finish setting as it cools.

Variations: make your own pastry! Omit the cheese, which is a French/English addition. Swap one or more eggs for egg yolks - I have seen recipes for the same quantity of cream with anything from 1 to 6 eggs, so the recipe is obviously flexible. The addition of any vegetables, or the reduction of the cream, is a heathen abomination. You could try replacing half the cream with 100g of cream cheese or goats cheese, lightly crumbled into the mixture.