Quiche Lorraine

Heat the oven to 200 C. Line a 23 cm tart or pie dish with pie crust, prick the base, line with baking paper and fill with dried beans. Bake 15 minutes, remove the paper and beans and bake 5 minutes more. Lower the oven to 170 C.

Meanwhile, cook bacon in a skillet until crisp. Lift out, pour off all but 1 tablespoon of fat and cook onion until soft and golden, about 8 minutes.

Whisk eggs, heavy cream, whole milk, salt, black pepper and nutmeg.

Scatter bacon and onion and gruyere over blind-baked crust, pour in egg custard and bake until set at the edges with a slight wobble in the centre.

Rest baked quiche for at least 15 minutes before slicing; it finishes setting as it cools.