Quiche Lorraine

Preheat the oven to 200°C/400°F/Gas Mark 6.

Sprinkle the remaining cheese and bacon on top of the egg mixture.

Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.

Allow the quiche to cool for 10 minutes before slicing and serving.

In a large bowl, whisk together the flour and salt.

Cut the butter into small pieces and add to the bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs.

Add 2-3 tbsp of ice cold water to the bowl and mix until the dough comes together.

Roll out the dough on a floured surface to fit a 9-inch tart pan. Trim any excess dough.

In a skillet, cook the bacon until crispy. Crumble the bacon and set aside.

In a small bowl, whisk together the eggs and heavy cream.

Sprinkle half of the cheese and bacon in the bottom of the tart shell.

Pour the egg mixture into the tart shell.