Quiche Lorraine

For a classic French dish, Mark presents his recipe for the classic Quiche Lorraine, the perfect dish for brunch or a light lunch.

Ingredients

Preheat your oven to 190c
Begin by lining your tart case with the pre made shortcrust pastry. Allow the pastry to fall over the sides ensuring it lines right into the corners of the case
Add a sheet of baking parchment and fill the case with baking beans. Bake for 20 mins before removing the beans and cooking for a further 10 mins until evenly golden brown
Allow the pastry to cool slightly before shaving with a fine grater, this will create a sharp edge along the line of the tart case
To make the filling, heat a small frying pan and caramelise your lardons, place the lardons and any excess fat from the pan in a bowl. Leave to cool for about a minute Add your cream, creme fraiche and eggs, parmesan and whisk together
Season with salt, black pepper. Finely chop your chives and remove the leaves from the thyme, add this to the mix
Pour the mix into the pre baked case until it reaches the rim. Carefully place in the oven at 190c and cook for 20-25mins until the mix has set and goes golden brown on top
Allow to cool to room temperature and serve with a mixed salad