![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/quiche_lorraine_03344_16x9.jpg\")
\n60g\/2oz lard, cut into small pieces
\n200g\/7oz self-raising flour
\npinch salt
\n2-3 tbsp ice-cold water<\/p>\n
From BBC Food<\/p>\n
<\/p>\n
Recipes for quiche don\u2019t have to be daunting \u2013 just take the time to make homemade pastry for a crispy slice of nostalgia.<\/p>\n
<\/p>\n
60g\/2oz butter, cut into small pieces
\n60g\/2oz lard, cut into small pieces
\n200g\/7oz self-raising flour
\npinch salt
\n2-3 tbsp ice-cold water<\/p>\n
<\/p>\n
8-10 thin rashers good quality smoked streaky bacon
\n4 free-range egg yolks
\n3 free-range eggs
\n400ml\/14fl oz whipping cream
\nsalt and freshly ground white pepper
\nfreshly grated nutmeg<\/p>\n
<\/p>\n
For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.<\/p>\n
Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.<\/p>\n
Preheat the oven to 180C\/350F\/Gas 4 and warm a baking sheet.<\/p>\n
Roll out the pastry as thinly as possible. Line a 20cm\/8in wide by 4cm\/1\u00bdin deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.<\/p>\n
Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.<\/p>\n
Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.<\/p>\n
Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.<\/p>\n
Eat warm, or at room temperature.<\/p>\n
<\/p>\n
By Simon Hopkinson
\nFrom The Good Cook<\/p>\n
<\/p>\n
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From BBC Food Recipes for quiche don\u2019t have to be daunting \u2013 just take the time to make homemade pastry for a crispy slice of nostalgia. Ingredients For […]<\/p>\n","protected":false},"author":2,"featured_media":20051,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[2736,148,2443,2461],"class_list":["post-15525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-bacon","tag-pork","tag-quiche","tag-recipes"],"yoast_head":"\n