Ultimate quiche Lorraine recipe
 Parmesan cheese in the homemade pastry crust is the Hairy Bikers’ secret weapon for a quiche Lorraine that’s a cut above. 180g/6¼oz plain flour, plus extra for dusting100g/3½oz cold unsalted butter, cubed50g/2oz parmesan, grated2 tsp thyme, leaves only 1 free-range egg yolk1 tsp chilled water (more if needed) 180g/6¼oz plain flour, plus extra for dusting 100g/3½oz cold unsalted butter, cubed 50g/2oz parmesan, grated 2 tsp thyme, leaves only 1 free-range egg yolk 1 tsp chilled water (more if needed) 3 free-range eggs150g/5¼oz pancetta, cubed250ml/9fl oz crème fraîche150g/5¼oz Gruyèrefreshly ground black pepper 3 free-range eggs 150g/5¼oz pancetta, cubed 250ml/9fl oz crème fraîche 150g/5¼oz Gruyère freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air.Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad.