Quiche Lorraine

Tags: quiche, French, made
Creamy quivering custard and the salty smoked bacon are a classic combination. This recipe came out perfectly when I made it.
. Serves 4. 10 steps
pastry Sprinkle pancetta in pastry case and pour in custard. Sprinkle with nutmeg. Bake in moderate oven 25 minutes or until the custard is just set. It should still woblle slightly when moved.
200g plain flour rub with fingertips until it resembles fine breadcrumbs Roll out and place into buttered and floured pastry tin, without stretching. Fill in any holes, trim the overhanging edges, and refrigerate 20 minutes. Bake blind, lined with foil and beans, in moderately hot oven 15 minutes. Remove foil and beans, and bake a further 5 minutes, or until pastry surface is dry to the touch.
100g butter cut into small pieces
pinch salt
1 large egg's yolk   add and make a firm ball
little cold water
custard
200g pancetta diced Cook in a dry nonstick frying pan for 5 minutes or until the fat is golden. Remove with a slotted spoon.
4 large eggs Mix
400ml double cream
pinch pepper
pinch nutmeg
Nigel Slater is very particular about how to make the crust. You should put a baking sheet in the oven to heat it up beforehand. You should use a metal tart tin with a loose bottom.
On one occasion I ran out of eggs. I used two whole eggs, two egg whites, and a tablespoon of cornflour, and it came out fine.