Quiche lorraine

Method

1. For the pastry, put the flour in a food processor with the salt, butter and lard. Whizz briefly until it looks like fine breadcrumbs, then transfer to a mixing bowl (or rub in with your fingers in a bowl) and stir in about 2 tbsp water until the mixture comes together in a ball. Turn out onto a lightly floured surface and knead briefly until smooth. Roll out the pastry to the thickness of a pound coin and use to line the greased flan tin. Prick the base here and there with a fork, then chill for 20 minutes.
2. Meanwhile, put a baking sheet in the oven and heat to 200°C/180°C fan/gas 6. Line the pastry case with a crumpled sheet of baking paper and fill with ceramic baking beans or uncooked rice. Slide it onto the hot baking sheet and bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return to the oven for 5-6 minutes until crisp and golden. Remove and turn the oven down to 190°C/170°C fan/gas 5.
3. Meanwhile, make the filling. Fry the bacon lardons in a dry non-stick frying pan over a medium heat until crisp and golden (about 5 minutes), then scoop out with a slotted spoon and drain on kitchen paper. Scatter two thirds over the pastry case base.
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4. Crack the eggs into a large bowl and beat lightly with a fork. Gently whisk in the cream, then stir in 50g of the grated gruyère, the nutmeg and some pepper (hold back on the salt as the bacon and cheese are quite salty). Pour the mixture into the pastry case and scatter over the remaining bacon and cheese.
5. Bake the quiche in the oven for 25 minutes or until just set and lightly golden. Leave to rest for 5-10 minutes before removing from the tin. Cut into wedges to serve.