Quiche Lorraine - James Martin Chef

Ingredients

• 200g Plain flour
• 100g butter
• 1 egg
• Water if needed
• 200ml double cream
• 200ml milk
• 4 eggs
• 4 egg yolks
• Salt and pepper
• Nutmeg
• 2 onions, peeled and sliced
• 3 tomatoes, sliced
• 300g bacon lardons, fried until crisp
• 300g grated cheddar
• Few sprigs of thyme
• Preheat oven to 180 ° C
• Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Line with catering cling film then fill with flour and seal, Blind bake for 15 to 20 minutes.
• Sweat the onions in a pan in a drizzle of oil with the lardons and thyme until slightly softened. Cool slightly then spread over the bottom of the tart case. Top with cheese and gently mix.
• To make the filling, whisk together the eggs, cream and milk then season. Grate over nutmeg.
• Reduce the temperature to 160c. Pour the custard into the tart tin, then lay the tomatoes all over, sprinkle with thyme and put in the oven for 1 hour. It should have a slight wobble in the middle.
• Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
• Serve hot, warm or cold.