Quiche Lorraine

This makes a thin quiche with a crisp pastry. So many bases are soggy and not worth the calories. But this is delicious. 
Use a metal tin so the heat from the oven is transferred more efficently. Also, if you have a pizza stone, place the pastry on that.

Shortcrust pastry

250g plain flour

125g butter

Salt and pepper

50-75g cold water

Process flour with salt.

Process half the butter with the flour until thoroughly incorporated.

Cut the other half into cubes and pulse roughly until pea sized pieces remain.

Add water and pulse 5-6 times. It will not come together in the processor, but check it will bind by squashing it together in your hand. If it remains crumbly, add a little more water until it just comes together.

Press into a disk roughly the shape of the tin you will be baking it in. This makes it easier to roll out.

Refrigerate 20 mins.

Roll pastry out. To keep it in the correct shape, and prevent it fraying at the edges, use a knife pushing it against the side. See photo. 
Roll pastry loosely around rolling pin, and ease it into the tin. Lift it up gently at the sides, and ease it down to the bottom.
Cut the pastry a little higher than the tin to allow for shrinkage.

Prick the bottom and refrigerate until chilled.

Preheat oven to 220.

Line with baking paper, weigh with weights and bake 8-10 mins.

Remove weights and paper, return to oven for another 5-10 mins.

Cool before filling.

Filling

200g speck or bacon, diced

150g grated cheese

150 mls thickened cream

75mls milk

3 medium eggs

Salt, pepper and nutmeg

Preheat oven to 200.

Fry bacon.

Sprinkle in the bottom of pastry case with cheese.

Combine cream, milk eggs, salt, pepper and nutmeg.

Pour over bacon and cheese.

Place on a baking tray in case it overflows, and bake 25 mins, or until just cooked.

Rest 5 mins before serving.