Classic quiche Lorraine recipe
 Serve this classic French quiche Lorraine with a green salad and your favourite chutney. A delicious treat at home or for a picnic. 200g/7oz plain flour, sifted100g/3½oz butter, chilled and cubed1 pinches salt1 medium free-range egg, beaten 200g/7oz plain flour, sifted 100g/3½oz butter, chilled and cubed 1 pinches salt 1 medium free-range egg, beaten 1 tbsp olive oil175g/6oz streaky bacon, cut into 1cm/½in lardons100g/3½oz onions, peeled and chopped4 free-range eggs, 2 whole, 2 yolks250ml/9fl oz double cream1 tbsp chopped fresh parsley1 tbsp chopped fresh chives50g/1¾oz cheddar cheese, grated50g/1¾oz gruyère cheese, gratedsalt and freshly ground black pepper 1 tbsp olive oil 175g/6oz streaky bacon, cut into 1cm/½in lardons 100g/3½oz onions, peeled and chopped 4 free-range eggs, 2 whole, 2 yolks 250ml/9fl oz double cream 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 50g/1¾oz cheddar cheese, grated 50g/1¾oz gruyère cheese, grated salt and freshly ground black pepper Method For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly.Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using.Preheat the oven to 180C/160C Fan/Gas 4.Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened.Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper.Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. For the shortcrust pastry, put the flour, butter and a pinch of salt in a food processor and process briefly. Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Add half of the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden-brown crust. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened. For the filling, heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Fry the onions gently in the same oil for a further ten minutes, or until softened. Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper. Meanwhile, whisk the two whole eggs and two egg yolks in a medium-sized bowl. Add the cream, herbs, cheeses and bacon and onions. Mix well and season with salt and freshly ground black pepper. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish.