Name: Quiche Lorraine
Total time: 2 h 15 min
Yield: Serves 6
Ingredients: 200g cubetti di pancetta; 1 tbsp olive oil; 4 eggs, 2 whole and 2 yolks; 250ml double cream; 200ml crème fraîche; 100g gruyère, coarsely grated; 225g plain flour; 150g butter, chilled and cut into cubes; 1 yolk eggs

200g cubetti di pancetta
1 tbsp olive oil
4 eggs
2 whole and 2 yolks
250ml double cream
200ml crème fraîche
100g gruyère
coarsely grated

BUTTER PASTRY

225g plain flour
150g butter
chilled and cut into cubes
1 yolk eggs

Method

step 1
To make the the pastry, put the flour, butter and a pinch of salt in a food processor and whizz until it looks like breadcrumbs. Add the egg yolk and 2½ tbsp iced water then whizz until it comes together. Wrap in clingfilm and chill for 20 minutes. Roll out to 20p coin thickness then use it to line a 20cm × 4cm deep, straight-sided, loose-bottomed tart or shallow sponge tin, leaving the excess pastry overhanging. Chill for another 20 minutes.
step 2
Heat the oven to 190C/fan 170C/gas 5. Fry the pancetta with a little olive oil until cooked then drain on kitchen paper. Beat the whole eggs, yolks, double cream and crème fraîche together and season. Line the tin with parchment paper, fill with baking beans and bake blind for 15 minutes. Take out the paper and beans and return to the oven for 5 minutes. Trim off any excess pastry with a sharp knife. Turn the oven down to 160C/fan 140C/gas 3.
step 3
Scatter the pancetta and cheese (keeping back a small handful of cheese) into the pastry case, add the egg mix and scatter the rest of the cheese. Bake for 40 minutes or until just set in the middle and lightly golden. Serve at room temperature.